Name: Pan-Seared Garlic-Butter Chicken Thighs with Herbed Lemon Rice and Honey-Roasted Carrots
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Modern American (French technique influences)
Ingredients: 4 pieces (about 800 g) Boneless, skin-on chicken thighs; 1 1/2 tsp Kosher salt; 1 tsp Freshly ground black pepper; 1 tsp Smoked paprika; 2 tbsp Olive oil; 4 tbsp (56 g) Unsalted butter; 4 cloves (minced, about 12 g) Garlic; 1 medium (about 150 g), finely diced Yellow onion; 1 1/2 cups (uncooked, about 300 g) Long-grain white rice; 3 cups (720 ml) Low-sodium chicken stock (or broth); 1 zested and juiced (zest ~1 tsp, juice ~2 tbsp) Lemon; 1 tsp leaves (or 1 tbsp chopped) Fresh thyme; 2 tbsp chopped Fresh parsley; 1 lb (about 450 g), peeled and cut into 1/2-inch batons Carrots; 1 tbsp (for carrots, optional) Honey

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