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Lemony Chicken & Rice Recipe

Lemony Chicken & Rice Recipe

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
TOTAL TIME: Prep: 15 min. + marinating Bake: 55 min. YIELD:8 servings


  • 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).

Nutritional Facts

2 chicken thighs with 3/4 cup rice mixture equals 624 calories, 26 g fat (6 g saturated fat), 173 mg cholesterol, 754 mg sodium, 41 g carbohydrate, 1 g fiber, 53 g protein.

Reviews for Lemony Chicken & Rice

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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."

Reviewed Mar. 11, 2016

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

Reviewed Feb. 20, 2014

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

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Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.