Lemony Chicken and Rice Recipe
I couldnt say who loves this recipe best, because every time I serve it, it gets raves! Occasionally I even get a phone call or email from a friend requesting the recipe, and its certainly a favorite for my grown children and 15 grandchildren.
I couldnt say who loves this recipe best, because every time I serve it, it gets raves! Occasionally I even get a phone call or email from a friend requesting the recipe, and its certainly a favorite for my grown children and 15 grandchildren.
- 2 garlic cloves minced
- 2 cups water
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 teaspoons ground ginger
- 2 teaspoons pepper
- 1/2 cup reduced-sodium soy sauce
- 2 cups uncooked long grain rice
- 4 tablespoons grated lemon peel divided
- 2 medium lemons sliced
- 16 bone-in chicken thighs skin removed (about 6 pounds)
- Carbohydrate 46.5345222334324 g
- Cholesterol 157.92 mg
- Fat 30.7683445215716 g
- Fiber 1.23221509405937 g
- Protein 37.3197445859206 g
- Saturated Fat 8.58892649568242 g
- Serving Size 1 1 serving (320g)
- Sodium 522.284235530817 mg
- Sugar 45.302307139373 g
- Trans Fat 1.93949297235404 g
- Calories 625 calories
Step-by-step
- In a large resealable plastic bag, combine the first seven ingredients.
- Add chicken; seal bag and turn to coat.
- Refrigerate 4 hours or overnight.
- Preheat oven to 325degrees.
- Spread 1 cup rice into each of two greased 13x9-in. baking dishes.
- Top each with 1 tablespoon lemon peel, 8 chicken thighs and half of the marinade.
- Top with sliced lemons.
- Bake, covered, 40 minutes.
- Bake, uncovered, 15-20 minutes longer or until a thermometer inserted in chicken reads 180degrees.
- Sprinkle with remaining lemon peel.
My Go-To Comfort Food: Lemony Chicken and Rice
As a busy mom of three, I'm always on the lookout for recipes that are both delicious and easy to make. This Lemony Chicken and Rice casserole fits the bill perfectly. It's a crowd-pleaser that's consistently praised by everyone who tries it. From family gatherings to potlucks, this dish is a guaranteed hit, and I'm happy to share my simple recipe with you.
What I love most about this recipe is its versatility. It's adaptable to whatever ingredients I have on hand. Sometimes I'll add different herbs or spices depending on my mood, and it still turns out perfectly. The lemony flavor is bright and refreshing, cutting through the richness of the chicken and rice. The chicken remains juicy and tender, while the rice is perfectly cooked, absorbing all those amazing flavors. It’s a balanced, satisfying meal that my family simply devours!
The prep time is minimal, and most of the cooking happens in the oven, which gives me time to focus on other tasks. I usually start preparing this dish in the afternoon, placing it in the refrigerator to marinate overnight. This enhances the flavors and makes the cooking process quicker. Once I preheat my oven, everything simply slides into place; I simply pop it into the oven and set a timer, giving me uninterrupted time to focus on more pressing matters.
The best part of making this dish? Seeing the smiles on my children's faces when they take that first bite. It's more than just a meal; it's a symbol of togetherness and comfort. The aroma alone fills our home with warmth, creating an inviting atmosphere that everyone loves. It's the kind of dish that makes memories, and that's what truly matters in the end.
Beyond the family dynamic, this recipe is perfect for meal prepping. I often make a large batch, storing portions for quick lunches or dinners throughout the week. This saves me time and reduces stress, ensuring I always have a healthy and delicious meal ready. It's my secret weapon for busy weeknights when time is of the essence.
Whether you are a seasoned cook or a kitchen novice, this Lemony Chicken and Rice casserole is a recipe you won't want to miss. It's easy to follow, delicious, and perfect for any occasion. So why not give it a try? Your family will thank you for it!
Tips and Variations:
- For extra flavor, try adding a tablespoon of Dijon mustard to the marinade.
- If you don't have bone-in chicken thighs, you can substitute boneless, skinless chicken breasts.
- Feel free to experiment with different herbs and spices to suit your taste. Rosemary, thyme, or oregano would all be delicious additions.
- For a creamier texture, stir in a dollop of sour cream or Greek yogurt before serving.
- Leftovers can be stored in the refrigerator for up to three days.
I hope you enjoy this recipe as much as my family does! Please let me know in the comments if you try it, and what variations you make!
