Lemon Pepper Chicken and Rosemary Rice

Name: Lemon Pepper Chicken with Rosemary Rice
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken thighs and drumsticks, bone-in and skin-on; 1 whole lemon; 2 tbsp lemon-flavored olive oil; 2 tbsp lemon pepper seasoning; 1 tbsp Greek seasoning; 1 jar (9.5 oz) chicken bone broth with rosemary and lemon; 3 sprigs fresh rosemary; 1.5 cups jasmine rice, rinsed; 1 tbsp butter; 1 tbsp dehydrated garlic slices

This lemon pepper chicken features bone-in, skin-on thighs baked until golden and served with rosemary-garlic jasmine rice infused with lemon bone broth. The dish delivers bright citrus and herb flavors in a single, complete meal.

🌍American 🏷️Lemon pepper chicken 🏷️Baked chicken 🏷️Chicken and rice 🏷️Rosemary chicken Garlic rice

🏷️

🏷️Weeknight dinner

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TikTok

Total

1h 40m

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 lbs chicken thighs and drumsticks, bone-in and skin-on
1 whole lemon
2 tbsp lemon-flavored olive oil
2 tbsp lemon pepper seasoning
1 tbsp Greek seasoning
1 jar (9.5 oz) chicken bone broth with rosemary and lemon
3 sprigs fresh rosemary
1.5 cups jasmine rice, rinsed
1 tbsp butter
1 tbsp dehydrated garlic slices

10 Ingredients

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Instructions

1
Place chicken pieces in a baking dish. Squeeze the juice of half a lemon over the chicken.
2
Drizzle with lemon-flavored olive oil and season generously with lemon pepper and Greek seasoning.
3
Using your hands, massage the seasonings into the chicken, ensuring all sides are fully coated.
4
Pour a small amount of the rosemary lemon chicken bone broth into the bottom of the baking dish.
5
Top the chicken with 2 sprigs of fresh rosemary and slices from the other half of the lemon.
6
Cover the dish tightly with aluminum foil and bake at 350°F (177°C) for 1 hour and 25 minutes.
7
While the chicken bakes, prepare the rice. Add rinsed jasmine rice to a rice cooker.
8
To the rice, add butter, the remaining sprig of rosemary (chopped), juice from the other lemon half, and dehydrated garlic slices.
9
Pour the remaining rosemary lemon chicken bone broth into the rice cooker. Stir to combine and cook according to your rice cooker's instructions.
10
Once the chicken has baked, carefully remove the foil. Reserve the broth from the pan to use as a sauce.
11
Return the uncovered chicken to the oven and broil for an additional 5 minutes to crisp up the skin.
12
Serve the baked chicken over a bed of the rosemary garlic rice. Spoon the reserved pan sauce over the top before serving.

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Tips & Notes

Pro tips

Pat chicken dry before seasoning to ensure crispy, golden skin; moisture prevents browning.
Don't skip the lemon zest from the whole lemon used in the recipe—it boosts brightness and helps render fat from the skin.
Rinse jasmine rice thoroughly under cold water before cooking to remove excess starch and achieve fluffy, separate grains.
Use a meat thermometer inserted into the thickest part without touching bone to avoid undercooking or drying out the chicken.

Substitutions

Jasmine rice → long-grain white rice or basmati (adjust liquid slightly if needed)
Lemon-flavored olive oil → regular olive oil + fresh lemon juice (1 tbsp juice per 2 tbsp oil)
Fresh rosemary sprigs → 1 tsp dried rosemary in the rice (use half the amount)
Dehydrated garlic slices → 2–3 cloves fresh garlic, minced

Storage & make-ahead

Store chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a 325°F oven to preserve juiciness; warm rice with a splash of water over medium heat or in the microwave.

Common Questions

Can I use chicken breasts instead of thighs?

You can, but thighs stay juicier during baking. Breasts cook faster (25–30 minutes) and may dry out if overbaked. Check internal temperature reaches 165°F.

How do I know when the chicken is done?

Bake until skin is golden and crispy and the thickest part registers 165°F on a meat thermometer, typically 35–40 minutes at 400°F.

Can I make this ahead?

Yes. Marinate the chicken with lemon pepper seasoning up to 24 hours. Cook the rice separately and store both in the fridge for up to 3 days; reheat gently before serving.