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Lemony Chicken & Rice

I couldn’t say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren. —Maryalice Wood, Langley, British Columbia
  • Total Time
    Prep: 15 min. + marinating Bake: 55 min.
  • Makes
    2 casseroles (4 servings each)

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.
Nutrition Facts
2 chicken thighs with 3/4 cup rice mixture: 624 calories, 26g fat (6g saturated fat), 173mg cholesterol, 754mg sodium, 41g carbohydrate (1g sugars, 1g fiber), 53g protein.

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Reviews

Click stars to rate
Average Rating:
  • Nick
    Oct 6, 2020

    This was an huge waste of time and money. The chicken required at least another 30-40 minutes to be close to done. By that time, the rice got extra crispy. Also, the recipe should mention something about the need to marinate for 4 hours in the prep time.

  • SommerFun
    Apr 13, 2020

    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.

  • scotland1
    Dec 27, 2019

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

  • David
    Aug 14, 2019

    I thought this recipe was delicious. As far as visuals, I thought it was a perfect example of home style cooking. Reminds me of the meals my grandmother would make. Those who gave this recipe 0 or 1 stars with out making it, were probably eating a bag of dicks instead of trying this scrumptious dish. Here's a life lesson, dont be a dick for no reason gram-9 and rahnee64. Not everything requires your terrible opinion

  • gram-9
    May 14, 2019

    Not visually appealing - sorry.

  • Rahnee64
    Mar 27, 2019

    Normally I don't rate a recipe before I make it, but this looks horrible. I am a visual eater. If it doesn't have eye appeal, I can't eat it. The chicken looks pale and un cooked. It blends in with the color of the rice. Nothing stands out. No visual"Pop". Doesn't "say" "make me.?

  • Cheri
    Jun 2, 2018

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

  • germanycook
    Jun 1, 2016

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

  • MissElma
    Apr 14, 2016

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

  • tsuop
    Mar 11, 2016

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