
Lemon Chicken and Rice
Total Time
Prep: 15 min. + marinating Bake: 55 min.
Yield
2 casseroles (4 servings each)
This bright and savory lemony chicken and rice recipe is delicious, easy to prepare and so incredibly satisfying that it will have you rethinking your list of go-to comfort foods.
Ingredients
- 2 cups water
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 2 teaspoons ground ginger
- 2 teaspoons pepper
- 16 bone-in chicken thighs, skin removed (about 6 pounds)
- 2 cups uncooked long grain rice
- 4 tablespoons grated lemon zest, divided
- 2 medium lemons, sliced
Directions
- In a large shallow dish, combine the first 7 ingredients. Add chicken; turn to coat and cover. Refrigerate 4 hours or overnight.
- Preheat oven to 325°. Spread 1 cup rice into each of 2 greased 13x9-in. baking dishes. Top each with 1 tablespoon lemon zest, 8 chicken thighs and half the marinade. Top with sliced lemons.
- Bake, covered, 40 minutes. Bake, uncovered, until a thermometer inserted in chicken reads 170°-175°, 15-20 minutes longer. Sprinkle with remaining lemon zest.
Nutrition Facts
2 chicken thighs with 3/4 cup rice mixture: 624 calories, 26g fat (6g saturated fat), 173mg cholesterol, 754mg sodium, 41g carbohydrate (1g sugars, 1g fiber), 53g protein.
I couldn’t say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia
Recipe Creator
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