Lemony Chicken & Rice Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Preheat the Oven: When ready to cook, preheat your oven to 325°F (163°C).
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cheframiflavor.com/lemony-chicken-and-rice-recipe/
