Lemon Herb Baked Chicken with Roasted Broccoli and Rice Pilaf
This dish is a masterpiece of simplicity and fresh flavors. Imagine tender chicken thighs baked to a perfect golden-brown, their skin crispy and seasoned with fragrant herbs, garlic, and bright lemon. Alongside, broccoli florets are roasted until their edges are delightfully charred and their stems are sweet and tender. This beautiful sheet pan meal is served with a fluffy rice pilaf, studded with toasted orzo and seasoned lightly to complement the main dish. It's a wholesome, elegant meal that evokes the sun-drenched coast of the Mediterranean, yet it's incredibly easy to prepare. The aroma alone will transport you, making it a truly memorable and satisfying dish.
Ingredients
- •4 bone-in, skin-on chicken thighs
- •1 large head of broccoli, cut into florets
- •1 cup long-grain white rice
- •1/4 cup orzo pasta
- •2 cups chicken broth
- •3 tablespoons olive oil
- •1 lemon, juiced and zested
- •4 cloves garlic, minced
- •1 teaspoon dried oregano
- •1 teaspoon dried thyme
- •1/2 small onion, finely diced
- •Salt and black pepper to taste
- •Optional: Fresh parsley for garnish
Dietary Info
Instructions
- 1
Preheat your oven to 400 degrees F. On a large baking sheet, toss the chicken thighs and broccoli florets with olive oil, minced garlic, oregano, thyme, lemon zest, salt, and pepper.
- 2
Arrange everything in a single layer, ensuring the chicken skin is facing up. Squeeze the lemon juice over the chicken and broccoli.
- 3
Bake for 25 to 30 minutes, or until the chicken is cooked through with an internal temperature of 165 degrees F and the broccoli is tender with crispy edges.
- 4
While the chicken bakes, heat one tablespoon of olive oil in a medium saucepan over medium heat. Add the diced onion and orzo pasta, and cook, stirring frequently, until the orzo is golden brown.
- 5
Add the rice to the saucepan and stir for one minute to toast the grains. Pour in the chicken broth, bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes until all the liquid is absorbed.
- 6
Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff the rice pilaf with a fork before serving.
- 7
Serve the golden baked chicken and roasted broccoli alongside the fluffy rice pilaf. Garnish with fresh parsley if desired.
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