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.

Lemon Chicken and Rice

water

soy sauce

lemon juice

olive oil

garlic cloves,

ginger

pepper

chicken thighs, skin removed (about 6 pounds)

rice

lemon zest, divided

lemons,

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&deg;. 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&deg;-175&deg;, 15-20 minutes longer. Sprinkle with remaining lemon zest.

I put small broccoli florettes in the pan in place of the rice, and used boneless skinless breasts instead of thighs.  It took 10 or 15 minutes longer to cook the breasts - they were pretty big.  I cut the lemon slices about the thickness of a penny, and mine got browned, unlike the ones in the photo and they were absolutely delicious.  Concentrated lemon flavor without being bitter or sour.  Next time I won't bother to zest the lemons, I'll just make a few more slices for the top.

Yum. Great flavor on the rice. Added 4 finely diced bell peppers for a more dynamic flavor and cooked uncovered longer, for 40 minutes.

<p>My family really enjoyed this recipe! The rice got soggy so I'll need to tinker with it the next time I make it. So tasty!</p>

This was easy to make and smelled great while cooking. However, the rice didn’t get close to being done. I even took the chicken out and put the rice back in to cook longer. I ended up throwing out the rice. We loved the flavor so much that I will try it again with instant rice.

Would make this again. i  was wary of cooking rice with chicken, so I cooked it separately.

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

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

I made this recipe. YUMMY, YUMMY AND SOME MORE YUMMIES. This is my go to recipes.

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

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

lemon chicken and rice

Prep Time: 15 minutes

Cook Time: 55 minutes

Total: 1 hours, 10 minutes

Servings: 3

Author : Jim Hoffman

Ingredients

Instructions

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