Lemon-Rosemary Chicken with Rice Pilaf!!

This recipe I just recently discovered from Rachael  Ray. While making it for the first time I knew it was going to be good but after I tasted it for the first time it just about blew my socks off!! (And everyone else's who tried it) Some of my favorite flavors are rosemary, garlic and lemon so finding this was perfect! 

Although I did make some changes to the recipe (surprise surprise) it is probably something I will make years and years from now. That's how good it is. It has TONS of flavor!! More than you would expect. 

Now I know I say you can practically substitute anything but this recipe is pretty perfect! Well to me anyway. :)

Originally this recipe called for bone in skin on chicken thighs. I've made it with them but for some reason my store didn't have them. I swear every time I go to the store for something particular they are always out. Guess it's good I'm the substitute queen eh? 

So I ended up having to buy bone in- skin on chicken thigh/leg pieces. Fine with me! 

Preheat oven to 350 for chicken thighs. I have mine at about 360 since I have larger pieces. 

Season those babies up with salt and pepper and brown the skin really well in some extra virgin olive oil. Make sure you do this in a pan that can go in the oven too. If you don't have one don't let that keep you from making this!!! Just transfer it all to an oven safe pan when your ready to throw it in the oven. Now brown the other side! I had to do this in batches since I had such big pieces of chicken. 

 I ended up getting a little ahead of myself a forgot to take a picture or two. But while your chicken is browning chop up your rosemary and tons on garlic cloves. Slice your garlic into thin slices. If you need to, add some more olive oil to the pan you browned your chicken in. Throw in just your rosemary and sliced garlic into your hot oil and sauté it for about 30 to 45 seconds. Stir it around the whole time. Now deglaze your pan with some white wine. I use some budget friendly wine every time I cook and I've never had any complaints. :) 

Stir it around and add a splash or two of chicken stock just to make sure you have a decent amount of "sauce". 

Slice up 2 small lemons and add to your sauce. Simmer for about 5 minutes. 

Now add your chicken back into the pot (put some lemon slices on top) with the sauce and put it into a 350 degree oven until chicken is cooked through. For chicken thighs it should be about 15 mins. Mine took about 25.

While your chicken is in the oven melt a few pats of butter in a pan with a lid. Take some of your spaghetti and break it into small pieces. Stir it around until your spaghetti starts to brown. Make sure you don't brown it to much or it will taste burnt. Try to brown it on a lower heat. Don't do it to fast! 

Add in your rice and follow your packages instructions but instead of using water use chicken stock. Chicken stock gives this SO SO much more flavor!! Season with salt and pepper. Cook according to the rice package instructions. 

 

You can eat your rice pilaf as is or add some fresh shaved Parmesan. You can get creative with this. Add whatever you want!! Plate up pilaf and chicken and spoon your sauce over your chicken. 

I'm already craving this meal again!! :))

Enjoy!!! 

Here's what you will need:

• Extra virgin olive oil
• Salt and pepper
• 8 chicken thighs bone in skin on
• A few tablespoons fresh Rosemary
• 2 lemons
• 4-8 cloves of garlic (depending how you like it)
• 1 1/2 cups white wine
• Splash or two of chicken stock
• For the pilaf:
• A few tablespoons butter
• Your desired amount of spaghetti ( I used about an eighth of a pound give or take)
• Rice
• Chicken stock
• Salt and pepper
• Any other additions you'd like (I mixed in some Parmesan) 

This recipe is a good one for someone who doesn't want to go out and buy a lot of ingredients. Most of it you probably already have. And it's a pretty cheap meal so that's a major plus!! 

I hope you guys enjoy!! If you have any questions or tried it and loved it leave me a comment!! Thanks!!!