Baked Lemon Chicken with Garlic Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 small chicken thighs with skin and bone1 lemon1 cup long grain white rice1 tablespoon olive oil1 tablespoon butter1 small onion, chopped2 large cloves of garlic, minceda handful of fresh flat leaf Italian parsley1 teaspoon saltsalt and pepper
Carefully trim the excess skin and fat from the chicken thighs, leaving a cap of skin on each piece to keep the meat moist and to enjoy the crispy skin when cooked.
Place the chicken pieces in one layer in a baking dish. Do not add any oil as the thighs have enough fat (if using breasts, brush the pan and the breasts with canola oil).
Squeeze the juice from 1/2 the lemon over the thighs. Cut the other 1/2 lemon into 4 thick slices and tuck these around the thighs. Sprinkle with salt and freshly ground pepper.
Bake at 400 F for 60 minutes. The high heat works with the thighs and will give crispy skin. If using breasts, bake at 375 F for 45 minutes.
While the chicken is baking, make the rice.
In a heavy pot with a tight fitting lid (Le Creuset saucepan works well) heat the oil and butter and soften the onion. Add the teaspoon of salt and the garlic just to soften, do not let it brown. Add the rice and stir to coat with oil, then add 1 and 1/2 cups of water. Stir well and bring to a rolling boil. Let it boil hard for a minute or two. Then turn down the heat to low, put the chopped parsley on top of the rice, cover and cook for 15 minutes. Then turn off the heat from underneath, but leave it on top of the stove to say warm until the chicken is ready. Do not uncover or peek at the rice as itt needs to sit undisturbed for 10 or 15 minutes to attain the lovely texure and not be sticky. Before serving, stir with a fork so as not to break the rice grains, then serve with a wooden rice ladle that has been well dampened.
Serves 4, with one chicken thigh each and 1/4 of the rice alongside.
Number of Servings: 4
Recipe submitted by SparkPeople user HOLDINGON2.
Place the chicken pieces in one layer in a baking dish. Do not add any oil as the thighs have enough fat (if using breasts, brush the pan and the breasts with canola oil).
Squeeze the juice from 1/2 the lemon over the thighs. Cut the other 1/2 lemon into 4 thick slices and tuck these around the thighs. Sprinkle with salt and freshly ground pepper.
Bake at 400 F for 60 minutes. The high heat works with the thighs and will give crispy skin. If using breasts, bake at 375 F for 45 minutes.
While the chicken is baking, make the rice.
In a heavy pot with a tight fitting lid (Le Creuset saucepan works well) heat the oil and butter and soften the onion. Add the teaspoon of salt and the garlic just to soften, do not let it brown. Add the rice and stir to coat with oil, then add 1 and 1/2 cups of water. Stir well and bring to a rolling boil. Let it boil hard for a minute or two. Then turn down the heat to low, put the chopped parsley on top of the rice, cover and cook for 15 minutes. Then turn off the heat from underneath, but leave it on top of the stove to say warm until the chicken is ready. Do not uncover or peek at the rice as itt needs to sit undisturbed for 10 or 15 minutes to attain the lovely texure and not be sticky. Before serving, stir with a fork so as not to break the rice grains, then serve with a wooden rice ladle that has been well dampened.
Serves 4, with one chicken thigh each and 1/4 of the rice alongside.
Number of Servings: 4
Recipe submitted by SparkPeople user HOLDINGON2.
Nutritional Info Amount Per Serving
- Calories: 324.3
- Total Fat: 6.4 g
- Cholesterol: 7.6 mg
- Sodium: 21.4 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 0.5 g
- Protein: 1.3 g
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