When it turns to Fall, I love to turn on some football, and make a nice lemon chicken dish. It’s so comforting and there really isn’t anything better. Once I entered into my 30’s I learned a really great trick...use the leftover pan juices and roasted garlic to make a savory broth to cook rice in! This is a one pan meal, and you won’t be disappointed. 

You will need:

3 tbsp room temp butter

1 tsp fresh rosemary minced

1 tsp fresh thyme minced

¾ tsp salt

½ tsp paprika

zest from 1 lemon

2 lemons sliced

4 bone-in-skin on chicken thighs

2 bone in-skin on chicken legs

4 large garlic cloves

1 cup rice

2 cups chicken stock 

1 cup frozen peas

½ lemon juiced

¼ cup parsley

¼ cup grated parmigiano reggiano 

Preheat your oven to 400 and mash together your butter, thyme, rosemary, salt, lemon zest, and paprika to make a flavorful herb butter. Using a paper towel, pat the chicken legs and thighs dry. This will make it easier to spread the butter and it will stick. Add 6 lemon slices to the bottom of a 9 x 13 baking dish. Place chicken on top of the lemon slices and spread the prepared herb butter over the chicken. Add your garlic cloves to the baking dish and roast uncovered for 30 minutes. Remove the chicken and lemon from the pan but keep everything else! Here is where the magic happens. Mash the garlic with a fork, then add your rice, chicken stock, salt, peas, parsley, and lemon juice. Mix well, cover with a lid or aluminum foil and place back into the oven for 30 minutes or until the rice is fully cooked. Mix grated cheese into the rice, add back your chicken and garnish with your remaining lemon slices and parsley! I love how this dish comes together in one pan with a main and sides. It is so flavorful, and really encompasses that cozy Fall feeling. I hope you enjoy!