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Watch the Full Step-by-Step

Total Time :45 minutes

INGREDIENTS
 

Chicken:

  • 4.5 pounds/2 kilogram bone-in chicken thighs
  • ⅓ cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice

Sauce:

  • 4 tablespoons unsalted butter
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • ¼ teaspoon lemon pepper

Rice:

  • 1 cup long-grain rice
  • 2 tablespoons oil
  • ½ cup diced onion
  • 2 cups water
  • ½ teaspoon salt

INSTRUCTIONS

  • Preheat the oven to 200°C/400°F.
  • Clean chicken with a vinegar-water rinse and trim excess fat. Combine seasonings with olive oil and rub all over chicken, including under the skin. Let rest for 5 minutes.
  • Heat a skillet over medium heat with oil. Sear chicken skin-side down until golden, flip, and sear the other side. Transfer to a wire rack or baking dish and roast until cooked through, about 20 minutes.
  • Heat olive oil in a saucepan and sauté onions until translucent. Stir in rice, water, and salt. Cover and cook until tender, 15 minutes.
  • Melt butter and whisk in lemon zest, lemon juice, and lemon pepper. Drizzle over chicken before serving.

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