Lemon Pepper Chicken Thighs

Prepare for a mouthwatering experience with my Lemon Pepper Chicken Thighs, accompanied by fluffy white rice and a side of delectable asparagus. These succulent chicken thighs are bursting with zesty lemon flavor, complemented by a bold kick of black pepper and fragrant herbs. With a crispy exterior and tender, juicy interior, each bite offers a delightful contrast of textures. The rice serves as the perfect vehicle for soaking up the flavorful juices, while the asparagus adds a refreshing crunch to the plate. This dish isn't just a meal; it's a culinary delight that promises to tantalize your taste buds and leave you craving more.

Ingredients: (Serves 3-4)

• 6 chicken thighs, boneless and skinless

  • 3 slices of lemon, for topping the chicken

• 1 lb of asparagus, stems chopped off

  • Season with salt, pepper, and olive oil

• 1.5 cups dry rice; 3 cups water; salt for water; 2 tbsp butter

• Marinade/sauce/toppings for chicken: (in the small bowl)

  • 1/3 cup extra virgin olive oil

  • 1 tbsp maple syrup

  • 1/2 lemon, juiced

  • Zest of 1 lemon

  • 2 tbsp parsley, chopped

  • 1/2 tsp chicken bouillon seasoning

  • 1 tsp garlic powder

  • 1 tbsp lemon pepper seasoning

  • 1 tsp red pepper flakes

  • 2 tsp salt

  • 1/2 tsp paprika

  • 1/2 tsp blackened seasoning

Recipe:

1. Begin by making the marinade for the recipe by adding all of the ingredients into a small bowl. Mix around thoroughly.

2. Add your 6 chicken thighs to a large bowl and add in the sauce (leave a little on the reserve though to add to your chicken at the end. Let marinade anywhere from 30 minutes to overnight in the fridge.

3. Preheat your oven to 375 degrees.

4. While this is preheating, spray a pan so that the chicken doesn't stick. Add on your marinated chicken to the pan and top with the 3 lemon slices.

5. Add your chicken into the oven and let cook for 35-40 minutes (or until the chicken reaches 165 degrees F internally).

6. While this is cooking, begin on your rice.

   1. To cook rice on the stove, rinse the rice thoroughly, then combine 1.5 cups rice, 3 cups water, and salt. Bring the water to a boil, then reduce the heat to low, cover, and simmer for about 18-20 minutes until the water is absorbed and the rice is tender. Fluff the rice with a fork and add in 2 tbsp of butter. Mix around.

   2. Or alternatively (what I do), cook your rice in a rice maker. Combine 1.5 cups rice, 3 cups water, and salt. Cook on the 'white rice' setting. Once done, fluff with a fork and add in butter at the end.

7. When the oven has 10 minutes left on it, heat a pan on medium heat with 1 tbsp olive oil. Add on your asparagus (remove stem) once the pan is hot. Add on salt and pepper. Let cook for 5-7 minutes.

8. Add your cooked rice, cooked chicken, and asparagus onto a plate. Top with the extra sauce and some extra minced parsley. Enjoy!