Lemon Herb Chicken with Fennel and Rice | DishGen Recipe

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 fennel bulb, sliced thin
• 2 large carrots, sliced
• 1 cup long-grain white rice
• 3 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 cups chicken broth
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme