Chicken Thighs with Potatoes & Lemony Rice
This chicken dinner is inspired by Mediterranean flavors and made with Kinder’s Buttery Garlic & Herb Meals & Marinades. Served with roasted potatoes and lemony herb rice, it's a comforting meal the whole family will love. Prefer white meat? Chicken breasts work just as well.
Ingredients
1½ lb bone in, skin on chicken thighs
3 Tbsp neutral oil (separated)
1½ Tbsp butter
1 Cup uncooked long grain rice (cooked per package instructions using chicken stock instead of water)
Chicken stock (for rice)
1 lemon (zested and juiced)
1½ Tbsp Italian parsley, chopped
2 red potatoes, cut into quarters.
Instructions
Preheat oven to 400°F degrees.
Cover chicken thighs in 1 Tbsp oil and season with Buttery Garlic & Herb Seasoning ensuring full coverage.
Roast chicken for 30-40 minutes until an internal temperature of 165°F degrees has been reached but for best results, cook to an internal temperature of 180°F for a more tender texture.
Toss potatoes with 2 Tbsp oil and butter garlic and herb seasoning.
Roast potatoes for 35-40 minutes or until fork tender.
Cook rice per package instructions using chicken stock instead of water.
Once rice is cooked, fluff with a fork and add 1½ Tbsp butter, lemon juice/zest, chopped parsley and any remaining seasoning that’s left.
To serve, spoon a serving of rice into an entrée bowl, followed by the roasted potatoes and chicken.
