Chicken and Rice

chicken and rice 1280.jpg


For the Chicken/Marinade:

  • 5 chicken thighs (we like them bone in and skin on)
  • 1 lemon - juice it and make zest from the peel
  • 1 tbsp dried oregano
  • 1 tbsp dried sage
  • 4 garlic cloves, minced
  • 1 tsp kosher salt
  • 1 tbsp black pepper
  • 1/2 cup Savvy Foods Bourbon Honey Mustard

For the Rice

  • 2 tbsp olive oil
  • 1 small onion (or 1/2 large), diced
  • 1 cup basmati rice
  • 2 1/4 cup chicken broth
  • 1 lemon, zested and juiced (save half to sear off and bake)
  • 1 tbsp dried oregano
  • 1 tbsp fresh rosemary, chopped  
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tbsp Creole Seasoning

And Now:

  • Combine the chicken and marinade ingredients in mixing bowl and set in the fridge for at least 30 minutes.
  • Preheat oven to 350F.
  • Remove chicken from marinade.
  • Heat half the olive oil in a deep skillet.
  • Add chicken, skin side down, and sear until golden brown. Flip and repeat.
  • Remove chicken and set aside.
  • Use bunched paper towel to quickly (and carefully - oil will be hot) clean off any bits left on or de-glaze with some white wine if you have it handy.
  • Heat remaining olive oil up and add onion, sauté down until translucent.
  • Add stock, rice, and remaining ingredients.
  • Let liquid simmer for a minute, then place chicken thighs equidistant from each other around the outside, putting a spoonful of marinade on each skin side up piece.
  • Place the seared lemon half in the middle.
  • Cover and bake for 30 minutes.
  • Remove lid and continue baking in oven for 15 minutes or until liquid is absorbed and rice is cooked to your liking.
  • If you are feeling frisky, you can add more lemon zest or fresh parsley on top before serving.
  • Let rest for 5-10 minutes before serving.
  • Enjoy!