Lynbrook | New Hyde Park | NY

RECIPE OF THE WEEK: LEMON CHICKEN RICE BAKE

Lemon Chicken Rice Bake

Enjoy a high healthy protein meal this week that is bursting with flavor! A combination of tender chicken paired marvelously with lemon and herbs creates a tasty one-pan dish!

Prep: 10 minutes   Marinating Time: 20 Minutes   Cook: 50 Minutes   Yields: 6 Servings

Per Serving:          Calories: 391kcal       Carbohydrates: 30g       Protein: 33g   Fat: 14g

Ingredients:

For Marinade:                   

  • 2 tablespoons olive oil
  • ¼ cup white wine (I used Sauvignon blanc)
  • ¼ cup lemon juice (freshly squeezed)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • 1 teaspoon oregano
  • 3 cloves garlic (minced)
  • 8 chicken thighs (with bone and skin)

For Rice:

  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 3 cloves garlic (minced)
  • 1 cup rice (long grain uncooked)
  • 2 cups chicken broth (low sodium)
  • ½ teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • zest from 1 lemon
  • lemon slices
  • 1 tablespoon fresh parsley                               

Instructions:

  1. In a ziploc bag combine with wine, olive oil, lemon juice, salt, pepper, oregano, garlic and chicken thighs. Shake the bag well and marinate for at least 20 minutes up to overnight.
  2. Preheat your oven to 350? (177?).
  3. 3Heat 1 tablespoon of olive oil in a large skillet that’s oven safe. Add the chicken thighs and cook on both sides until skin is golden brown and crispy. Make sure to reserve marinade. Chicken doesn’t have to be cooked through since it will continue cooking in the oven. Transfer the chicken to a plate. 
  4. In the same skillet add the onion and cook for about 3 to 5 minutes just until the onion is soft and translucent. Add the garlic and saute for another 30 seconds just until it becomes aromatic.
  5. Stir in the rice and cook for 2 minutes. Add the chicken broth, reserved marinade and season with more salt and pepper if needed. Add the lemon zest, stir and bring to a boil.
  6. Add the chicken back to the skillet on top of the rice, arrange lemon slices around the chicken and cover the skillet with a lid. 
  7. Bake covered for 20 minutes then remove the lid and bake for another 10 minutes.

Original recipe can be found at Jocooks here!