Herb-Roasted Chicken with Lemon Rice Pilaf
25min
50min
4
520
Chef's Note
For extra flavor, marinate the chicken in the herb-oil mixture for 2-4 hours before roasting. This allows the herbs to infuse more deeply into the meat. If you prefer a crispier skin, broil the chicken for the last 2-3 minutes of cooking time, but watch carefully to prevent burning.
Tags
Ingredients
8 pieces bone-in, skin-on chicken thighs
3 tablespoons olive oil
2 tablespoons fresh rosemary
2 tablespoons fresh thyme
4 cloves garlic
2 whole lemon
1.5 cups basmati rice
3 cups chicken broth (gluten-free)
1 medium yellow onion
2 stalks celery
1 medium carrot
1 leaf dried bay leaf
1.5 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/4 cup fresh parsley
1 bunch asparagus
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon paprika.
- 3
Finely chop 1 tablespoon each of rosemary and thyme. Mince 3 cloves of garlic.
- 4
In a small bowl, mix the chopped herbs, minced garlic, and 2 tablespoons olive oil.
- 5
Rub the herb-oil mixture all over the chicken thighs, making sure to get some under the skin.
- 6
Slice 1 lemon into thin rounds and place them on top of the chicken thighs.
- 7
Place the seasoned chicken on a baking sheet and roast in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
- 8
While the chicken is roasting, prepare the rice pilaf. Finely dice the onion, celery, and carrot.
- 9
Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add the diced onion, celery, and carrot. Sauté for 5-7 minutes until softened.
- 10
Mince the remaining clove of garlic and add it to the pan. Sauté for 30 seconds until fragrant.
- 11
Add the basmati rice to the pan and stir to coat with oil. Toast the rice for 2 minutes, stirring frequently.
- 12
Zest and juice the remaining lemon. Add the lemon zest, 2 tablespoons of lemon juice, bay leaf, remaining 1 tablespoon each of rosemary and thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper to the rice.
- 13
Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes until the rice is tender and liquid is absorbed.
- 14
While the rice is cooking, trim the woody ends from the asparagus. Toss with a drizzle of olive oil and a pinch of salt and pepper.
- 15
During the last 10 minutes of chicken roasting, add the asparagus to the same baking sheet and roast until tender-crisp.
- 16
Remove the bay leaf from the rice pilaf and fluff with a fork. Stir in chopped fresh parsley.
- 17
Serve the herb-roasted chicken with lemon rice pilaf and roasted asparagus.
Nutrition Information (per serving)
520
38g
42g
22g
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