Lemon butter roasted chicken thighs with rice pilaf
Laura in the Kitchen · ♥ 3.4K likes · 86.5K views · 11 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 6–8 whole bone-in skin-on chicken thighs
- dried oregano
- chicken bouillon
- granulated garlic
- rosemary
- 3 cloves garlic
- salt
- freshly ground black pepper
- all purpose poultry seasoning
- ½ whole lemon
- 1 tbsp Dijon mustard
- 1 tbsp olive oil
Combine dried oregano, chicken bouillon, granulated garlic, a little dried rosemary, about three grated garlic cloves, salt, black pepper, all purpose seasoning, the juice of half a lemon, about a tablespoon of Dijon and about a tablespoon of olive oil.
- olive oil
Massage the seasoning all over the chicken thighs by hand and set them in a baking dish greased with a little olive oil, scraping in all the seasoning.
- 1 cup chicken stock
- lemon
- 2 tbsp butter
Pour about a cup of chicken stock around the pan, squeeze in the remaining lemon, dot with a couple tablespoons of butter cut thin, and sprinkle all purpose seasoning on top.
Stock, lemon and butter for the pan sauce
Roast in the oven; or cover, refrigerate tightly sealed overnight or from the morning, and roast later.
- long grain rice
- butter
Rice pilaf: rinse long grain rice to remove starch so it is fluffy; cook it in a little butter in a saucepan for a minute or two.
All-rice pilaf
- granulated garlic
- chicken bouillon
- chicken stock
- paprika
- dried basil
Add granulated garlic, chicken bouillon, paprika and dried basil, cook about a minute, then add the stock.
Bring to a boil, lower the heat as low as it goes, cover and cook without stirring 18 to 20 minutes (she sets a timer for 20), then turn off and leave until serving.
- parsley
- lemon
Serve the chicken with the pan sauce over the rice, topped with a little parsley, a squeeze of lemon and something green.
Serving and tasting