Lemon & Herb Baked Chicken *FULL RECIPE*
Lemon & Herb Baked Chicken
Chicken cut/s of your choice (for this recipe, I love chicken thighs WITH the bone in)
Fresh Poultry Blend (Rosemary, Thyme, Sage)
Approximately 8 Garlic Bulbs
1 Half Sweet White Onion
1 Cup of Uncooked Basmati Rice
1 Cup of Fresh Spinach
3/4 Cup Cream of Chicken Condensed Sup
1 1/4 Cup of Chicken Broth
1/2 Cup of Water
Better than Bullion Chicken Flavor
2 Tablespoons of Unsalted Butter
1 Fresh Lemon
Garlic Powder, Black Pepper, Sazon Packet, Paprika, Salt, Unsalted Lemon Pepper, Crushed Red Pepper Flakes, Fresh Parsley (season to your liking, being mindful of the SALT)
The key to getting a nice crispy skin is to use a wire rack while cooking! After the first 45 minutes of cooking, you’ll want to take your meat out of the cast iron, and place a wire rack over your skillet. Replace the meat on top of the wire rack and allow it to bake for about 15 more minutes. After that, you should have a beautiful golden, crispy skin & a really tasty dish!
If you put your rice in the oven about 15 minutes after your chicken, it should be ready when your chicken is done! Be sure to let your rice sit for about 5 or so minutes after you take it out the oven BEFORE you take the lid off.
This is a super easy, low maintenance dish to make— perfect for those days where you don’t want to stand over the stove and watch dinner as it cooks for two hours! Get it in the oven and pretty much let it do, what it does!
ENJOY ❤️ & 💡