Delicious Lemon Pepper Chicken Thighs with Mouthwatering Rice Gravy

When it comes to comfort food that tantalizes the taste buds, few dishes can compete with the rich, zesty flavors of lemon pepper chicken thighs paired with a luscious rice gravy. This recipe combines the tangy zest of lemon, the aromatic spice of black pepper, and the savory depth of perfectly cooked chicken thighs, all brought together with a creamy, flavorful rice gravy that’s sure to make this a family favorite. Let’s dive into the recipe!

Ingredients
For the Lemon Pepper Chicken Thighs:

8 bone-in, skin-on chicken thighs
2 lemons (zested and juiced)
3 tablespoons olive oil
3 cloves garlic (minced)
2 teaspoons black pepper (freshly ground)
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
For the Rice Gravy:

1 cup long-grain white rice
2 cups chicken broth
1 cup heavy cream
2 tablespoons butter
1 small onion (finely chopped)
2 cloves garlic (minced)
1 tablespoon flour
Salt and pepper to taste
2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Preparing the Chicken
Marinate the Chicken:

In a large bowl, combine the lemon zest, lemon juice, olive oil, minced garlic, black pepper, salt, thyme, and oregano. Mix well.
Add the chicken thighs to the bowl, ensuring they are well coated with the marinade. Cover and refrigerate for at least 30 minutes, preferably 2 hours for more intense flavor.
Cook the Chicken:

Preheat your oven to 400°F (200°C).
In a large oven-safe skillet or cast-iron pan, heat a tablespoon of olive oil over medium-high heat.
Remove the chicken from the marinade (reserving the marinade) and place the thighs skin-side down in the hot skillet. Cook until the skin is crispy and golden brown, about 5-7 minutes.
Flip the chicken thighs, pour the reserved marinade over them, and transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and juices run clear.
Making the Rice Gravy
Cook the Rice:

While the chicken is baking, rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky.
In a medium saucepan, bring the chicken broth to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the broth is absorbed. Set aside.
Prepare the Gravy:

In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
Add the minced garlic and cook for another minute until fragrant.
Sprinkle the flour over the onion and garlic mixture, stirring constantly to form a roux. Cook for about 2 minutes to eliminate the raw flour taste.
Gradually whisk in the heavy cream, continuing to stir until the mixture thickens.
Stir in the cooked rice, ensuring it is well incorporated into the gravy. Season with salt and pepper to taste.
Bringing It All Together
Serve the Dish:
Once the chicken thighs are done, remove them from the oven and let them rest for a few minutes.
Serve the chicken thighs over a generous helping of the rice gravy.
Garnish with freshly chopped parsley for a burst of color and added freshness.
Tips for Perfect Lemon Pepper Chicken Thighs
Marinating Time: The longer you marinate the chicken, the more pronounced the lemon and herb flavors will be. Overnight marination yields the best results.
Crispy Skin: For extra crispy skin, make sure the chicken is patted dry before placing it in the skillet and avoid overcrowding the pan.
Gravy Consistency: If the rice gravy becomes too thick, you can thin it out with a bit more chicken broth or cream to reach your desired consistency.
This Lemon Pepper Chicken Thighs with Rice Gravy recipe is a delightful combination of flavors and textures that promises to become a staple in your recipe collection. Perfect for a comforting weeknight dinner or a special gathering, this dish is sure to impress and satisfy everyone at the table. Enjoy!