Make Lemon Chicken exciting again with this recipe for Lemon Chicken with Rice and Asparagus
Season chicken thighs with salt and pepper. Place in a large dutch oven with oil on medium-high heat and cook until skin is browned on all sides, about 5 minutes per side.
Drain excess fat and add rice. Add thyme and lemon juice to mixture, then stir in chicken broth. Reduce heat to a simmer and cook covered for about 20 minutes.
Add asparagus and cook for 5 minutes or until softened. Serve and enjoy!