With tweaks this will become my new chicken and rice recipe. Next time use bone-in but remove the skin.
Prepped the thighs with salt, pepper, onion powder, and Italian seasoning. Deglazed the pan before adding all the broth. Doubled the rice and broth. Added zest of full lemon and only about half of the lemon juice, which was perfect. You can serve with lemon slices if you like more lemon. Season well with salt and pepper before adding the chicken back.
Be mindful of the cook time. I doubled since I doubled the rice and that was too much. Start at 30 minutes.
