Lemon Chicken Thighs With Creamy Coconut Rice
These lemon chicken thighs with creamy coconut rice are so flavorful and easy to make! This recipe comes together very quickly and mostly requires time in the oven, allowing the flavors to meld beautifully as the chicken cooks to perfection. The bright lemon and spices infuse the meat with a zesty, refreshing taste, while the creamy coconut rice complements the chicken with its rich, velvety texture and subtle sweetness.
Equipment
- Large cast iron skillet
- Stainless steel pot with lid
- Tongs
- Wooden Spoon
- Measuring cups and spoons
Ingredients
Chicken
- 8 Chicken Thighs bone in, skin on
- ¼ cup Extra virgin olive oil
- ¼ cup Lemon juice
- 2 Tbsp Za'atar seasoning blend
- 1½ tsp Garlic powder
- 1½ tsp Real salt
- 1 tsp Black Pepper
Rice
- 1½ cups White rice
- 1 cup Bone broth
- 1 can Coconut milk (13.5 fl oz)
- 4 Tbsp Butter, cubed Or olive oil for dairy free
Instructions
- Preheat oven to 375 degrees F.
- Combine white rice, 3/4 teaspoon real salt, bone broth, 3/4 c. coconut milk, and 1.5 tablespoons lemon juice in stainless steel pot. Put on the lid and place on stovetop at medium-low until most of the liquid is absorbed then switch to low.
- Meanwhile, preheat cast iron skillet.
- Rinse chicken thighs thoroughly and pat dry with a paper towel. Put chicken in a mixing bowl and add olive oil, 1/4 c. lemon juice, real salt, black pepper, garlic powder, and Za'atar seasoning blend. Mix everything with your hand until the spices are evenly coating the chicken.
- Place chicken thighs in the cast iron skillet and sear on each side until golden brown (7-10 min). Once both sides are seared, make sure the skin side is facing up and then pop the skillet into the oven for 25 minutes or until fully cooked.
- Once the rice is mostly done and the liquid is absorbed, pour in the rest of the coconut milk and cubed butter (or olive oil). Put the lid on and let sit on low for a few minutes until the butter is melted.
- Prepare any sides while the chicken finishes baking. Once the chicken is done, pull it out of the oven and let it rest for about 5 minutes. Fluff the rice so everything is mixed.
- Serve and enjoy!
Notes
If you are dairy free, just substitute the butter for olive oil or avocado oil. This recipe is also gluten free.
Combine the oil, lemon juice, and spices with the chicken early in the day to help the flavors meld together!
If you struggle with making rice on the stovetop, you can use a rice cooker to make rice as you usually would.
Serve with a large fresh salad!