Main Dish | September 22, 2017

Lemon Herb Chicken and Rice

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.

Lemon Herb Chicken and Rice in dish

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.

Lemon Herb Chicken being marinated in bag

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.

Lemon Herb Chicken and Rice in baking dish

After marinating, dump into a pan and cook. um yeah. That easy.

raw Lemon Herb Chicken in baking dish

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.

Lemon Herb Chicken over rice

Guys. THIS IS SO IMPORTANT.  so I repeat myself.

Stir in your drippings from the pan into the rice.

drippings being poured over rice

& serve.

Lemon Herb Chicken and Rice in dish and served on plate with lemon garnish

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.

Lemon Herb Chicken and Rice close up shot

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.

Lemon Herb Chicken and Rice in bowl

5 from 1 vote
Lemon Herb Chicken and Rice
Prep Time
10 mins
Cook Time
55 mins
2 hrs
Total Time
1 hr 5 mins

It has such a fresh, savory taste you cannot go wrong. The fresh dill, with lemon + garlic and chicken sauce makes it all too perfect. 

Course: Main Course
Cuisine: American
Keyword: lemon herb chicken
Servings: 6
Calories: 445 kcal
Author: Desarae
  • 3-4 lbs bone-in chicken
  • zest of 1 lemon
  • juice of 1 lemon about 1/4-1/3 cup
  • 1 T Olive oil
  • 3 large garlic cloves chopped
  • 2 T fresh dill fresh fresh fresh!!
  • 1/2 tsp dried rosemary
  • 1-2 tsp salt
  1. In a gallon size bag place chicken, lemon zest and juice, olive oil, garlic and herbs.
  2. Poke chicken with a knife to allow marinade seep in
  3. Place chicken in marinade for 2 hours.
  4. In a 9X13 pan place contents of bag.
  5. Sprinkle with salt. (you want it nice and seasoned)
  6. Cook at 425 for 50-55 minutes
  7. In a separate pan or rice cooker cook about 3 cups of rice (with water)
  8. when chicken is done, remove chicken from pan.
  9. Pour drippings from pan into the rice and stir. Serve chicken and rice immediately
Recipe Notes

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.

Nutrition Facts
Lemon Herb Chicken and Rice
Amount Per Serving (1 cup)
Calories 445 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 8g50%
Cholesterol 188mg63%
Sodium 536mg23%
Potassium 401mg11%
Carbohydrates 1g0%
Protein 31g62%
Vitamin A 160IU3%
Vitamin C 0.5mg1%
Calcium 18mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

lemon herb chicken and rice pinterest image

7 thoughts on “Lemon Herb Chicken and Rice

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  1. I love this dinner! And so do my kids. Plus it’s quick and easy to whip up! I love it so much I’m making it tonight.

  2. Ummmm, this looks delicious. For a person who isn’t a dill fan…idea for an herb substitute? At the risk of messing it all up?

    1. The dill is not very strong, if you use fresh dill.It’s more of a fresh taste. Are you totally against dill? I wasn’t a huge dill fan either until I had this dish, and now I totally get it!
      Maybe try a little of some italian herbs, if using dried you won’t need much. You can use oregano, rosemary and some thyme.