Lemon Garlic Chicken Thighs with Oregano Rice

This Lemon Garlic Chicken Thighs with Oregano Rice is a quick and delicious dinner that strikes the perfect balance between ease and elevated flavor, perfect for busy weeknights.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

For the Chicken

4 thighs 4 chicken thighs (bone-in, skin-on) Best for crispy goodness
3 cloves 3 cloves of garlic, minced Garlic is life
2 units 2 lemons (juiced and zested) Use for all that citrusy goodness
2 tablespoons 2 tablespoons olive oil
1 teaspoon 1 teaspoon dried oregano
to taste Salt and pepper

For the Oregano Rice

1 cup 1 cup jasmine rice Or any rice you love
2 cups 2 cups chicken broth For extra depth of flavor
1 teaspoon 1 teaspoon dried oregano
to taste Salt
for garnish optional Fresh parsley Makes things look fancy

Method

Preparation

Preheat your oven to 425°F (220°C).
In a large bowl, combine minced garlic, lemon juice, lemon zest, olive oil, oregano, salt, and pepper.
Add the chicken thighs, coating them well in the marinade.

Marinating

Let the chicken marinate for at least 20 minutes or as long as you have.

Roasting

Place the chicken thighs in a baking dish (skin side up) and pour any remaining marinade on top.
Roast in the preheated oven for about 25-30 minutes, or until they reach an internal temperature of 165°F.

Cooking the Rice

In a pot, combine jasmine rice, chicken broth, oregano, and salt.
Bring to a boil, then lower the heat, cover, and simmer for about 15 minutes until the rice is fluffy.
Avoid opening the lid early to keep the steam in.

Serving

Once the chicken is roasted and the rice is ready, serve on plates.
Garnish with fresh parsley for extra flair.

Notes

The skin on chicken thighs adds moisture and crunch. You can customize the rice with veggies or nuts. This dish is great for meal prep.