Lemon Herb Chicken Rice Pilaf (Print Version)
# Ingredients:
→ Lemon Herb Chicken
01 -
4 bone-in, skin-on chicken breasts (2 1/2 pounds)
02 -
5 tablespoons butter, melted
03 -
2 teaspoons fresh thyme
04 -
2 cloves garlic, minced
05 -
1 teaspoon fresh rosemary, chopped
06 -
Zest and juice of 1 lemon
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon pepper
→ Rice Pilaf
09 -
4 tablespoons butter
10 -
1/2 onion, diced
11 -
3 carrots, peeled and diced
12 -
2 cloves garlic, diced
13 -
1 cup orzo pasta
14 -
1 cup uncooked long grain rice
15 -
4 cups chicken stock
16 -
2 teaspoons fresh thyme
17 -
Handful of fresh parsley, chopped
18 -
Salt and pepper to taste
# Instructions:
01 -
Preheat oven to 400 degrees Fahrenheit.
02 -
Place chicken on a baking sheet. Mix melted butter, garlic, herbs, lemon zest, and juice. Brush this mixture onto the chicken breasts.
03 -
Place the baking sheet on the middle rack and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit and the juices run clear.
04 -
Heat a 12-inch deep skillet with a lid on medium-high heat. Melt the butter, then add the carrots and onions. Cook for 1-2 minutes, until slightly soft, then add garlic, rice, and orzo. Cook for 2-3 minutes, until the rice and orzo begin to brown slightly.
05 -
Add the chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Turn off the heat, let stand for 10 minutes, then fluff with a fork and stir in fresh parsley.
06 -
Place the cooked chicken breasts into the rice pilaf and serve.
# Notes:
01 -
Chicken thighs can be substituted in place of chicken breasts.
02 -
Boneless chicken breasts can be used, reducing the cooking time to 15-20 minutes or until an internal temperature of 165 degrees Fahrenheit is reached.
03 -
Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
04 -
Leftovers can be frozen in a freezer-safe container for up to 3 months.