Garlic Herb Chicken with Lemon Rice

Ingredients:

• 1 1/2 pound boneless skinless chicken thighs, or breasts

• 2 tablespoons butter

• 1 teaspoon chopped fresh thyme, 

• 1 teaspoon fresh chopped oregano, 

• 1 teaspoon fresh chopped rosemary

• 2 cups rice

• 1 medium onion, chopped

• 4 garlic cloves, minced

• 4 cups chicken broth

• 1 teaspoon cayenne pepper

• 1/2 cup grated parmesan

• Juice of 1/2 lemon, plus zest, and lemon slices for garnish

Marinade:

• 1 tablespoon Italian seasoning

• 1 teaspoon paprika

• 1/2 teaspoon fresh cracked pepper, to taste

• Juice of 1/2 lemon

• 1 teaspoon fresh thyme, chopped

Directions:

• In a large bowl, arrange chicken thighs and sprinkle with Italian seasoning, paprika, black pepper, and lemon juice. Mix well and marinate for 10 – 15 minutes.

• Melt 2 tablespoons butter in a medium-sized skillet over medium-low heat.

• Lay the chicken skin side down, and cook for 4 – 5 minutes on each side or until chicken is no longer pink and reaches 165°F (75°C). Cooking time will depend on the size of your chicken thighs.

• Remove chicken from the skillet and set aside on a plate.

• Keep the cooking juices and fat in the pan.

• In the same pan, fry garlic and onion for 1 minute until fragrant - be careful not to burn.

• Add in the chicken broth to deglaze the pan

• Stir in the rice, parsley, the lemon juice, thyme, oregano, rosemary and cayenne pepper.

• Add chicken and cover for 20 minutes or until all the liquid is absorbed

• Stir in parmesan cheese