Lemony Chicken & Rice Recipe

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Lemony Chicken & Rice Recipe
Lemony Chicken & Rice Recipe photo by Taste of Home
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Lemony Chicken & Rice Recipe

Read Reviews
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I couldn’t 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 it's certainly a favorite for my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + marinating Bake: 55 min.

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 peel, divided
  • 2 medium lemons, sliced

Directions

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 325°. 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 180°. Sprinkle with remaining lemon peel. Yield: 2 casseroles (4 servings each).
Originally published as Lemony Chicken & Rice in Taste of Home December 2013

Nutritional 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.

  • 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 peel, divided
  • 2 medium lemons, sliced
  1. In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight.
  2. Preheat oven to 325°. 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.
  3. Bake, covered, 40 minutes. Bake, uncovered, 15-20 minutes longer or until a thermometer inserted in chicken reads 180°. Sprinkle with remaining lemon peel. Yield: 2 casseroles (4 servings each).
Originally published as Lemony Chicken & Rice in Taste of Home December 2013

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Reviews forLemony Chicken & Rice

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germanycook User ID: 6411056 248913
Reviewed Jun. 1, 2016

"Sad to say, I wasn't happy with this recipe. The rice definitely needed more liquid and the whole dish needed more salt."

MY REVIEW
MissElma User ID: 228696 247073
Reviewed Apr. 14, 2016

"I used long grain rice and rice did not get cooked all the way. Loved the taste but will use parboiled rice next time."

MY REVIEW
tsuop User ID: 6274346 245281
Reviewed Mar. 11, 2016

"I used boneless chicken breast and cut the recipe in 1/2 for my smaller family . Very tasty!!"

MY REVIEW
Pinfox User ID: 7678446 139993
Reviewed Feb. 20, 2014

"A real hit with mu family, will make it again for sure!"

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