lemon chicken and rice
Chicken
Lemon Chicken and Rice
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.
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