• 1 tablespoon olive oil
  • 5 medium bone-in, skin-on chicken thighs
  • 1 teaspoon lemon-pepper seasoning
  • 1 ½ teaspoons salt, divided
  • ½ teaspoon garlic powder, divided
  • 2 tablespoons salted butter
  • 1 medium onion, diced
  • 1 ½ cups chicken stock
  • 1 ¼ cups water
  • 1 ½ cups long-grain white rice
  • 2 tablespoons freshly squeezed lemon juice
  • ¼ teaspoon ground black pepper
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).


  • Step 2

    Heat olive oil in a Dutch oven over medium-high heat. Season chicken thighs with lemon-pepper seasoning, 1 teaspoon salt, and 1/2 teaspoon garlic powder, rubbing the seasoning into both sides of the chicken. Cook chicken in the hot oil until browned, about 4 minutes per side. Transfer chicken to a plate and set aside.

  • Step 3

    Melt butter in the the same pot and stir into the drippings. Add onion and cook, stirring occasionally, for 2 minutes. Turn off burner.

  • Step 4

    Pour in chicken stock and water, scraping the bottom of the Dutch oven with a wooden or plastic spoon to loosen any browned bits. Stir in rice, lemon juice, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon garlic powder, and pepper. Place the chicken on top of the rice and cover with the lid.

  • Step 5

    Bake in the preheated oven for 30 minutes. Uncover and remove the chicken to a plate using tongs. Stir rice from bottom to top then place the chicken back on top of the rice.

  • Step 6

    Return to the oven and cook, uncovered, until all the liquid is absorbed and the rice is soft, about 15 minutes.

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