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 grandchildren.


  • 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


  • 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 13×9-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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