The first time i had a meal like this lemon herb chicken and rice was after having my 4th child. Kind friends surrounded my not-so-little-family with food, and cleaning, and babysitting. Feeding and helping us is not an easy task! But man, it helped 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 function.
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 was craving this dinner and was at sprouts. Staring right in front of me were beautiful herbs (like what was on that original lemon herb chicken my friend brought) and free range chicken legs and thighs for $1! What! I bought all the stuff then and there to make it at home.
How to make Lemon Herb Chicken
First, you marinate thebone-in chicken. What? bone-in?
BONE-IN. It has to be bone-in because of the steps following baking the chicken. Many people are afraid of bone-in chicken. It’s slimy with skin. It has fat, maybe some veins, and bones…but honestly- tell yourself you can do it and buy that chicken. 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.
While chicken is baking, cook your favorite rice on the stove-top, rice cooker or pressure cooker. Remove chicken from pan. Stir in your drippings from the pan into the rice & serve.
Guys. THIS IS SO IMPORTANT. so I repeat myself.
Stir in your drippings from the pan into the rice.
This is legit one of my families very favorite meals. Mine too! It’s a simple dish to make, and although there is baking, that does take time it goes really quickly. The oven and your rice cooker are really doing all the work.
It has such a fresh, savory taste you cannot go wrong. The fresh dill, with lemon + garlic and chicken sauce it all too perfect. When you stir in the drippings into the rice it completes the meal. No more seasonings are needed.
- 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 using 1:1.5 rice:liquid ratio for 6 minutes natural release.