Greek Chicken Thighs with Lemon Basmati Rice
Ingredients
- Boneless, skin-on chicken thighs, 1 package.
- Basmati rice
- Chicken stock
- Lemon juice
- Greek seasoning
- Garlic
- Red pepper flakes
Directions
- Cook the rice. Cook the basmati rice in a mixture of half chicken stock and half water for about 10 minutes. Drain well.
- Season the rice. Transfer the rice to a bowl. Add lemon juice, Greek seasoning, and garlic to taste. Mix well, then spread the rice evenly in a baking dish.
- Season the chicken. Pat the chicken thighs dry. Gently peel back the skin without removing it. Sprinkle Greek seasoning under the skin, then pull the skin back into place. Season the tops with additional Greek seasoning.
- Assemble. Place the chicken thighs, skin-side up, over the rice.
- Bake. Bake at 400°F for 30 minutes.
- Broil. Switch the oven to low broil and broil for about 10 minutes, until the skin is browned and crisp.
- Make sure the chicken reaches at least 165°F in the thickest part before serving.