# What You'll Need:
→ For the Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 3 tablespoons olive oil
03 - 4 cloves garlic, minced
04 - 1 lemon, zested and juiced
05 - 1 teaspoon salt
06 - 1/2 teaspoon black pepper
07 - 1 teaspoon smoked paprika
08 - 1 teaspoon dried oregano
→ For the Turmeric Rice
09 - 1 cup long-grain white rice, rinsed
10 - 2 cups chicken broth (gluten-free if needed)
11 - 1 tablespoon olive oil
12 - 1 small onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1 teaspoon ground turmeric
15 - 1/2 teaspoon salt
16 - 1/4 teaspoon ground cumin
→ To Serve
17 - 2 tablespoons fresh parsley, chopped
18 - Lemon wedges
# Directions:
01 - Preheat oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper or lightly grease it.
02 - In a large bowl, combine olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, smoked paprika, and dried oregano. Add chicken thighs and fully coat in marinade. Allow to marinate for at least 15 minutes.
03 - Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Sauté chopped onion for 2 to 3 minutes until soft. Stir in garlic, turmeric, cumin, and salt; cook for 1 minute until aromatic.
04 - Add rinsed rice to the saucepan, stirring to coat grains with spices. Pour in chicken broth, bring to a gentle boil, reduce heat to low, cover, and simmer for 15 to 18 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes.
05 - Arrange marinated chicken thighs, skin side up, on the prepared sheet pan. Roast in the preheated oven for 35 to 40 minutes until golden brown, cooked through, and juices run clear. Internal temperature should reach 165 degrees Fahrenheit.
06 - Fluff turmeric rice with a fork. Serve chicken thighs over the rice, garnished with chopped parsley and lemon wedges.
