Lemon Garlic Chicken Thighs

Method

1. Marinate the chicken

   • Combine the garlic, lemon juice and zest, oil, oregano, paprika, salt and pepper in a bowl or zip-top bag. Add the chicken and toss well.
   • Marinate in the fridge for at least 30 minutes, or overnight.

   Freeze the raw chicken right in the marinade. It marinates as it thaws, and keeps up to 3 months.

2. Prep the broccoli

   • Heat the oven to 425°F (220°C). Toss the broccoli with the oil, salt and pepper on a large baking sheet, in a single layer.

3. Cook the rice

   • Simmer the rice in chicken broth with a garlic clove, 35–40 minutes. Or use pre-cooked frozen rice.

4. Sear the chicken

   • Heat an oven-safe skillet over medium-high heat with a light spray of oil. Sear the chicken 3–4 minutes per side until golden.

5. Roast together

   • Move the skillet to the oven and slide the broccoli in at the same time. Roast 18–20 minutes, until the chicken reaches 74°C (165°F) and the broccoli is caramelized at the edges.

6. Rest and serve

   • Rest the chicken 5 minutes. Serve with the rice and broccoli, and spoon the pan juices over the chicken.