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Prep time: 20 minutes
Total time: 1 hour 5 minutes
Serves 4
8 small chicken thighs (about 2 pounds)
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoonfreshly ground black pepper
3 clovesgarlic, chopped
1 teaspoongrated lemon zest (from 1 lemon)
8 sprigsfresh thyme
1 ½ cupsbrown rice
2 cupslow-sodium chicken broth
1 cupwater
1 cupfrozen peas, thawed
1 lemon, quartered
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