Lemony Chicken & Rice Recipe

Introduction

Lemony Chicken & Rice is a flavorful and comforting dish that combines tender, marinated chicken thighs with fragrant rice infused with lemon and garlic. Perfect for a family dinner, this recipe offers a bright and zesty twist on a classic baked chicken and rice meal.

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

Instructions

1. Step 1: In a large shallow dish, combine water, soy sauce, lemon juice, olive oil, minced garlic, ground ginger, and pepper. Add the chicken thighs, turning them to coat evenly. Cover and refrigerate for 4 hours or overnight to marinate.
2. Step 2: Preheat your oven to 325°F (163°C). Grease two 13×9-inch baking dishes. Spread 1 cup of uncooked rice into each dish, then sprinkle 1 tablespoon of grated lemon zest over the rice in each.
3. Step 3: Arrange 8 marinated chicken thighs over the rice in each dish. Pour half of the marinade evenly over the chicken and rice in each dish. Top with sliced lemons.
4. Step 4: Cover the dishes with foil and bake for 40 minutes. Remove the foil and continue baking uncovered for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 170°-175°F (77°-79°C).
5. Step 5: Once cooked, sprinkle the remaining lemon zest over the chicken and rice before serving for a fresh burst of citrus flavor.

Tips & Variations

• For extra flavor, add chopped fresh herbs like parsley or thyme before baking.
• Use boneless chicken thighs if you prefer quicker cooking, adjusting the baking time accordingly.
• Swap long grain rice for jasmine or basmati for a different aromatic profile.
• If you like a bit of heat, add a pinch of crushed red pepper flakes to the marinade.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 325°F (163°C) until heated through, or microwave in short intervals to avoid drying out the chicken. This dish also freezes well; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken breasts tend to cook faster and can dry out more easily. Adjust the baking time and watch carefully to prevent overcooking.

Do I need to rinse the rice before baking?

Rinsing the rice can remove excess starch and prevent it from becoming too sticky, but it is not required. Choose based on your texture preference.

Lemony Chicken & Rice Recipe

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★★★★★

4.9 from 118 reviews

This Lemony Chicken & Rice recipe offers a flavorful and tender dish made by marinating bone-in chicken thighs in a blend of lemon juice, soy sauce, garlic, and ginger, then baking it over a bed of seasoned rice. The result is a juicy, aromatic meal enhanced with fresh lemon zest and slices, perfect for a comforting family dinner.

• Author: rami
• Prep Time: 10 minutes active + 4 hours to overnight marinating
• Cook Time: 1 hour
• Total Time: 4 hours 10 minutes to overnight marinating plus 1 hour cooking
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Marinade and Chicken

• 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)

Rice and Garnish

• 2 cups uncooked long grain rice
• 4 tablespoons grated lemon zest, divided
• 2 medium lemons, sliced

Instructions

1. Prepare the Marinade: In a large shallow dish, combine water, reduced-sodium soy sauce, lemon juice, olive oil, minced garlic, ground ginger, and pepper to create the marinade.
2. Marinate the Chicken: Add the bone-in, skinless chicken thighs to the marinade, turning them to coat evenly. Cover the dish and refrigerate for 4 hours or overnight to allow the flavors to infuse deeply.
3. Preheat the Oven: When ready to cook, preheat your oven to 325°F (163°C).
4. Prepare the Baking Dishes: Grease two 13×9-inch baking dishes. Divide the uncooked long grain rice evenly between the two dishes, spreading it into an even layer.
5. Assemble the Dish: Sprinkle 1 tablespoon of grated lemon zest over the rice in each dish. Arrange 8 chicken thighs over the rice in each dish. Pour half of the marinade evenly over the chicken and rice in each dish. Top with sliced lemons evenly distributed over the chicken.
6. Bake Covered: Cover the baking dishes with lids or foil and bake in the preheated oven for 40 minutes to partially cook the chicken and allow the rice to absorb the marinade.
7. Finish Baking Uncovered: Remove the covers and continue baking uncovered for an additional 15 to 20 minutes, or until a meat thermometer inserted into the thickest part of the chicken reads between 170°F and 175°F (77°C to 79°C), ensuring the chicken is fully cooked and tender.
8. Garnish and Serve: Sprinkle the remaining 2 tablespoons of grated lemon zest over the baked chicken and rice dishes just before serving to add fresh citrus aroma and flavor.

Notes

• For best results, marinate the chicken overnight to maximize flavor infusion.
• Make sure to use bone-in chicken thighs without skin for optimal tenderness and reduced fat.
• If lemon zest is unavailable, use finely shredded lemon peel but avoid the white pith to prevent bitterness.
• You can substitute low-sodium soy sauce if preferred to further reduce sodium content.
• Check the rice occasionally near the end of baking and add a splash of water if it appears dry.
• This recipe is ideal to prepare ahead; assemble and refrigerate, then bake when ready.

Keywords: lemon chicken, baked chicken thighs, chicken and rice, lemon zest, healthy chicken recipe, marinated chicken