Ingredients
1 cup Jasmin rice (or any kind you love)
¼ cup olive oil
6 chicken thighs, skin on bone in
1 shallot, thinly sliced
2 cloves garlic, sliced
2 lemons: 1 cut in half, 1 cut into 6 slices (ends removed)
4 cups bone broth, plus 1/4 cup
2 cups jasmine rice
Scallions for garnish
1 tbsp finely chopped fresh rosemary, use 1 tsp if you’re using dried
Salt and pep for seasoning
Directions
Step 1
Preheat oven to 425F
Step 2
Rinse rice until the water runs clean. If you're not using jasmine rice you may have to alter the proportions.
2 cups jasmine rice
Step 3
Add 4 cups of bone broth to a medium sized pot, bring to a simmer, then add in rinsed rise. Lower temp to low or medium-low and cook until the moisture is absorbed and rice is soft. About 15 minutes. You can move onto the chicken while the rice is cooking!
4 cups bone broth, plus 1/4 cup
Step 4
Heat oil in a large skillet over medium heat. Once hot, add in shallots and garlic and cook for 1-3 minutes. You want softened and slightly frizzled. They should hit the pan and immediately start sizzling…. If they're not then you need to increase the temp. Season with salt and pep. Remove from the pan once cooked and set aside.
¼ cup olive oil
1 shallot, thinly sliced
2 cloves garlic, sliced
Salt and pep for seasoning
Step 5
Add in all 6 chicken thighs, skin side down. The chicken will be sort of frying in all that oil! Increase the temp if the chicken/oil is not sizzling. Season that first side with salt and pepper. Let cook for about 5-7 minutes. You want the skin to get fairly browned and crispy. Flip, season the other side with salt, pep, AND rosemary. Cook for another 5-7 minutes.
6 chicken thighs, skin on bone in
Salt and pep for seasoning
1 tbsp finely chopped fresh rosemary, use 1 tsp if you’re using dried
Step 6
Add 1/4 cup bone broth to the pan and juice of 1 lemon. Use a spoon to baste the chicken with the mixture.
4 cups bone broth, plus 1/4 cup
2 lemons: 1 cut in half, 1 cut into 6 slices (ends removed)
Step 7
Add the shallot mixture back in and top each chicken thigh with a slice of lemon. Baste the lemon slices as well.
2 lemons: 1 cut in half, 1 cut into 6 slices (ends removed)
Step 8
Put in the preheated oven and cook for about 10-15 minutes, or until the internal temp reaches between 175-190. You want to go above the 165 safe temp so that the collagen and everything has extra time to break down. I cooked mine to 180-185 and they were outrageously juicy and moist!
Step 9
Serve with a hefty portion of bone broth rice, 1 or 2 chicken thighs, and spoon over extra of those pan liquids!! I like to use some scissors to easily cut up some scallions right on top.
1 tbsp finely chopped fresh rosemary, use 1 tsp if you’re using dried
Scallions for garnish
Step 10
I am a salt maniac and LOVE a lil bit of flaky salt on top, but you do you. Also pro tip: smush the lemon slice to release all of those extra juices. It’s perfection.
Step 11
ENJOY!
