Lemon Chicken & Rice
Directions
- 1Make the marinade by combining lemon zest, lemon juice, garlic, oregano, parsley, red pepper flakes, and olive oil. Add the chicken and toss in the marinade. Marinate in the fridge for at least 30 minutes.
- 2Sear the chicken in a large skillet until golden brown and crispy. Set aside.
- 3Sauté the onion and garlic. Add chicken stock, leftover marinade, salt, pepper, and white rice. Bring to a simmer.
- 4Place the seared chicken on top of the rice mixture.
- 5Bake in the oven at 350°F for 30 minutes covered, then 15 minutes uncovered, until chicken is cooked through (internal temperature of 170°F).
- 6Serve by squeezing fresh lemon juice over the dish and topping with fresh parsley.
Ingredients
- 2 lbs bone-in chicken thighs
- 2 lemons, juiced
- 1 lemon, zested
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 0.25 C fresh parsley
- 0.5 tsp red pepper flakes
- 0.25 C olive oil
- 1 yellow onion
- 2 cloves garlic, minced
- 2 C chicken stock
- 1 C white rice, uncooked
- 0.5 tsp salt
- 0.25 tsp black pepper
Equipment
graterbowlwhisklarge skilletwooden spoontongsoven
Related recipes
Lentejitas perfectas
Spanish · Dinner
Sticky Spicy Pumpkin with Peanut Lime Sauce
Chinese · Dinner
Moroccan Fish
Moroccan · Dinner
Slow Cooker Tax Day Ribs
American · Dinner
Slow Cooker Baby Back Ribs
American · Dinner
Cantonese Beef 'Chow Fun'
Chinese · Dinner
Baked Cabbage Steaks with Meat, Tomato & Cheese
Italian · Dinner
Corn & Jalapeño Chicken Brothy Rice
Dinner
Mediterranean Tray Bake
Mediterranean · Dinner
Creamy Chicken & Wild Rice Soup
American · Dinner
Zesty Lime Mexican Inspired Dense Bean Salad
Mexican · Dinner
One Pan Yellow Chicken and Rice
Indian · Dinner