Lemon Pepper Chicken and Rosemary Rice

Place chicken pieces in a baking dish. Squeeze the juice of half a lemon over the chicken.

Drizzle with lemon-flavored olive oil and season generously with lemon pepper and Greek seasoning.

Using your hands, massage the seasonings into the chicken, ensuring all sides are fully coated.

Pour a small amount of the rosemary lemon chicken bone broth into the bottom of the baking dish.

Top the chicken with 2 sprigs of fresh rosemary and slices from the other half of the lemon.

Cover the dish tightly with aluminum foil and bake at 350°F (177°C) for 1 hour and 25 minutes.

While the chicken bakes, prepare the rice. Add rinsed jasmine rice to a rice cooker.

To the rice, add butter, the remaining sprig of rosemary (chopped), juice from the other lemon half, and dehydrated garlic slices.

Pour the remaining rosemary lemon chicken bone broth into the rice cooker. Stir to combine and cook according to your rice cooker's instructions.

Once the chicken has baked, carefully remove the foil. Reserve the broth from the pan to use as a sauce.

Return the uncovered chicken to the oven and broil for an additional 5 minutes to crisp up the skin.

Serve the baked chicken over a bed of the rosemary garlic rice. Spoon the reserved pan sauce over the top before serving.