Baked Chicken and Lemon Asparagus Rice
Serves 4 to 6
8 chicken thighs
1/2 teaspoon paprika
2 1/2 kosher tsp kosher salt, divided
3 1/2 cups low-sodium chicken stock
3 tbsp unsalted butter
1 cup diced onion
3 teaspoons lemon juice
2 garlic gloves, chopped
1 pound diced asparagus, woody ends removed
Heat the oven to 425 degrees.
In a small bowl combine the paprika and 1 teaspoon salt. Stir to combine. Using this mixture even season the chicken thighs; top, bottom and under the skin. Set aside.
In a large baking dish and in an even layer add 2 cups of long-grained rice and the garlic. Cut the asparagus into bite-sized pieces and evenly distribute on top of the rice. Set aside.
In a sauce pan, combine 3 1/2 cups stock, butter, onion and the remaining 1 1/2 teaspoons salt. Bring to boil. Pour over the rice. Stir in the lemon juice. Add the chicken thighs on top of the rice. Place in the oven and bake for 45 minutes.
Remove from the oven and serve warm. Add additional lemon juice and salt to taste.