Baked Chicken and Lemon Asparagus Rice

Author A Pleasant Little Kitchen | February 1, 2024

Baked Chicken and Lemon Asparagus Rice

Serves 4 to 6

8 chicken thighs

1/2 teaspoon paprika

2 1/2 kosher tsp kosher salt, divided

3 1/2 cups low-sodium chicken stock

3 tbsp unsalted butter

1 cup diced onion

3 teaspoons lemon juice

2 garlic gloves, chopped

1 pound diced asparagus, woody ends removed

Heat the oven to 425 degrees.

In a small bowl combine the paprika and 1 teaspoon salt. Stir to combine. Using this mixture even season the chicken thighs; top, bottom and under the skin. Set aside.

In a large baking dish and in an even layer add 2 cups of long-grained rice and the garlic. Cut the asparagus into bite-sized pieces and evenly distribute on top of the rice. Set aside.

In a sauce pan, combine 3 1/2 cups stock, butter, onion and the remaining 1 1/2 teaspoons salt. Bring to boil. Pour over the rice. Stir in the lemon juice. Add the chicken thighs on top of the rice. Place in the oven and bake for 45 minutes.

Remove from the oven and serve warm. Add additional lemon juice and salt to taste.

Topics: A Pleasant Little Kitchen

Grilled Steak & Corn Salad

This 6 ingredient salad doesn't get much easier or more full of sweet summer flavors

Read More
What does supporting local mean?

Let’s Get Local

Read More
Mexican Stuffed Poblano Peppers

Stuff your next poblano full with these hearty flavorful veggies for a satisfying entree or side dish.

Read More
Tomato Salad With Gorgonzola & Bacon

This light and easy salad is less than 5 ingredients and has a quick prep time!

Read More
Red White & Purple Potato Salad

Put a fun twist on your potato salad this year with these tricolored potatoes and fresh herbs sure to bring a festive flare.

Read More