One Pan Lemon Rosemary Chicken Dinner

 

ONE PAN WONDER, THIGHS OF THUNDER – aka: The e-a-s-i-e-s-t lemon rosemary chicken and rice dinner that requires no clean up and hardly any prep!

My hubby asks for this on the regular and I’m glad he does because it’s one of the easier meals to make on a busy day (or week!)

Ingredients:
organic white rice, washed
3 long carrots, chopped
3 celery stalks, chopped
1 onion, chopped
filtered water or bone broth
organic chicken thighs (skin on or off, I prefer skin on but this is what we’re working with today!)
organic olive oil
seasonings to taste (I love using TJ’s “everyday seasoning”)
fresh rosemary
lemon wedges

Method:
Add rice and veggies to a baking pan, then pour just enough water/broth until rice is covered. Place chicken on top, drizzle thighs with olive oil and season. Sprinkle fresh rosemary and lemon juice (with wedges), cover and bake at a 350 F pre-heated oven for one hour.

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