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Lemony Chicken & Rice

 Lemony Chicken & Rice
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
8 ServingsPrep: 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, divided
  • 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).
Nutritional Facts: 2 chicken thighs with 3/4 cup rice mixture equals 624 calories,

2 of 2

Lemony Chicken & Rice (continued)

Nutritional Facts: 26 g fat (6 g saturated fat), 173 mg cholesterol, 754 mg sodium, 41 g carbohydrate, 1 g fiber, 53 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.