Instructions

Instant Pot

Remove the Roasted Garlic from the fridge and set aside so it warms up.
Add chicken stock to the bottom of the instant pot, and insert the metal trivet. Add all of your chicken thighs for the week to the instant pot on top of the trivet. In a small bowl, combine smoked paprika, kosher salt, and pepper and mix together. Squeeze a lemon over the thighs and sprinkle both sides of the thighs with the spices. Cut two lemons into thin slices and add half on top of the chicken.
Seal the lid and pressure cook the boneless thighs on HIGH for 8 minutes and allow it to naturally vent for 5 more minutes before releasing the steam via the quick pressure release. (Read this if you don’t understand natural release vs. quick release.)
While the chicken cooks, start your rice with salt and cook according to the instructions, adding the smushed Roasted Garlic to the rice while cooking (or at the end is fine, too!). Reserve 1/2 the rice for Teriyaki Mahi Mahi En Papillote.
Remove the lemon chicken via the trivet, cover with foil, and set the lemons and chicken aside. Reserve 2/3 of the chicken thighs for Asian Mandarin Orange Chicken Salad and Salsa Verde Chicken Pazole.
Add the trivet back to the instant pot. Add your Lemon Paprika Chicken Veggies on top of the trivet and add about a tablespoon of smoked paprika, salt and pepper and cover with the other slices of lemon. Cook on STEAM “high” for 5 minutes. Release the steam when done.
Remove the veggies and lemons and serve with the chicken and garlic rice. Garnish with Green onions.

Oven

Preheat the oven to 400 degrees F.
On two large sheet pans, add the Lemon Paprika Chicken Veggies. Add a few tablespoons of olive oil to the veggies, smoked paprika, salt, and pepper to the veggies and toss together.
In a small bowl, combine smoked paprika, kosher salt, and pepper and mix together. On top of the veggies, add all of the chicken thighs. Squeeze a lemon over the thighs and sprinkle both sides of the thighs with the spices. Cut two lemons into thin slices and add half on top of the chicken. Cook for 30-45 minutes.
*Start the Roasted Garlic (see recipe below) if you haven’t already made it.
While the chicken cooks, start your rice with salt and cook according to the instructions. Add or squeeze the roasted garlic from the shells into the rice once cooked and stir. Reserve 1/2 the rice for Teriyaki Mahi Mahi En Papillote.
Remove chicken once cooked through completely, 165 degrees F and let rest 5-10 minutes. Reserve 2/3 of the chicken thighs for Asian Mandarin Orange Chicken Salad and Salsa Verde Chicken Pazole.
Serve the chicken and veggies over the garlic rice. Garnish with Green onions.

Roasted Garlic

Peel the loose paper off the garlic and slice off the top 1/2" of the whole head of garlic (enough to expose the tops of the garlic). Place garlic on a sheet of foil and drizzle the cloves with olive oil. Season with a sprinkle of salt. Wrap the foil around the garlic loosely, then place the garlic on a sheet pan and roast in the oven for 30 – 45 minutes, removing once garlic is light brown. Let cool.

Lemon Paprika Chicken and Vegetables over Roasted Garlic Rice

Ingredients

Instructions

Nutrition Facts

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