I was so blessed after having baby Oliver. Sweet friends surrounded my not-so-little-family with food, and cleaning, and babysitting. We are now a family of 6! So feeding and help us is not an easy task! But man, it helps sooo much. For me I needed it so SO much more than when I came home with my second baby. Kids needed to be at school, needed to be entertained, needed to be fed. Overwhelming to an emotional mama who can barely walk.
One night a meal looking much like this was delivered to us (My friend who did this is seriously a gourmet chef in her own home). oh boy did it hit the spot! It was filling, but not heavy. It was blasting with flavor but not overloaded with salts. It felt fresh and oh so wonderful. Every. Single. One of us devoured it. Including the pickiest of my children. SOOOOO, of course weeks later I’m craving this dinner and was at sprouts- staring right in front of me are beautiful herbs (like what was on that lemon herb chicken) and free range chicken legs and thighs for $1! What! I bought all the stuff then and there to make it at home.
First, you marinate it in bone-in chicken. What? bone-in?
I know. Many, many people are afraid of chicken. It’s slimy. It has fat. it has veins…but honestly- tell yourself to get over it and dig in. It’s all worth it. It is worth it to your wallet, and it is worth it to your taste buds. Bone-in chicken is full of flavor and when cooked right is moist and tender. Plus, every 6 year old loves to eat it off the bone like a maniac.
To feed my family of 6 all this chicken (3 thighs & 3 legs) was about $2. I go through chicken breasts so fast, and they are much more expensive! This is a great easy alternative to switch it up a bit. Stretch the expensive chicken a little bit longer.
After marinating, dump into a pan and cook. um yeah. That easy.
Cook your favorite rice on the stove-top, remove chicken from pan.
Stir in your drippings from the pan into the rice & serve.
(We choose to not eat the skin, it peels off so easy, but cook with it on)
- 3-4 lbs bone-in chicken
- zest of 1 lemon
- juice of 1 lemon (about 1/4-1/3 cup)
- 1T Olive oil
- 3 large garlic cloves chopped
- 2T fresh dill (fresh fresh fresh!!)
- 1/2 tsp dried rosemary
- 1-2 tsp salt
- In a gallon size bag place chicken, lemon zest and juice, olive oil, garlic and herbs.
- Poke chicken with a knife to allow marinade seep in
- Place chicken in marinade for 2 hours.
- In a 9X13 pan place contents of bag.
- Sprinkle with salt. (you want it nice and seasoned)
- Cook at 425 for 50-55 minutes
- In a separate pan or rice cooker cook about 3 cups of rice (with water)
- when chicken is done, remove chicken from pan.
- Pour drippings from pan into the rice and stir. Serve chicken and rice immediately
PRESSURE COOKER: Marinate chicken as directed. Place chicken and marinade in cooker with 1 c broth, lock lid, cook on meat setting for 15 minutes. Optional broil in oven for crispy skins. Can also us pressure cooker to cook rice on rice setting for 6 minutes.