Lemon-Thyme Chicken Thighs

Tender baked chicken thighs seasoned with gentle herbs and fresh lemon, served alongside fluffy white rice and steamed green beans.

• Prep: 15 min
• Cook: 35 min
• Total: 50 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $3.23/serving

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• bake
• roast
• comfort food
• healthy
• crowd-pleaser

Ingredients

• 3 pound chicken thighs (boneless, skinless, trimmed)
• 2 tablespoon olive oil (divided)
• 1 tablespoon dried thyme
• 1 teaspoon garlic powder
• 1.5 teaspoon salt (divided)
• 0.5 teaspoon black pepper (ground)
• 1 lemon (juiced)
• 2 cup white rice (uncooked)
• 4 cup water
• 1.5 pound green beans (trimmed)
• 2 tablespoon unsalted butter

Instructions

1. Preheat your oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. In a bowl, combine 1 tablespoon of the olive oil, dried thyme, garlic powder, 1 teaspoon of the salt, black pepper, and fresh lemon juice.
3. Arrange the chicken thighs on the prepared baking sheet and rub evenly with the herb mixture. Roast for 30 to 35 minutes until browned and an internal temperature reaches 165 degrees Fahrenheit.
4. While chicken roasts, combine white rice, water, and 1/4 teaspoon of the salt in a medium pot. Bring to a boil over medium-high heat, cover, reduce heat to low, and simmer for 18 minutes until tender.
5. Heat remaining 1 tablespoon olive oil and unsalted butter in a large skillet over medium heat. Add green beans and the remaining 1/4 teaspoon salt; sauté for 7 to 8 minutes until crisp-tender.
6. Serve the roasted chicken thighs warm with fluffy rice and buttered green beans.

Notes

Chicken thighs remain juicy and reheat exceptionally well for next-day lunches.

Nutrition (per serving)

• Calories: 577
• Protein: 49.7 g
• Carbohydrates: 52.8 g
• Fat: 20.5 g
• Fiber: 2.9 g
• Sodium: 1139 mg
• Saturated Fat: 6 g
• Sugar: 1.2 g
• Cholesterol: 202 mg