Lemon Herb Chicken and Rice
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.
Servings: 6 servings
Calories: 445kcal
Ingredients
- 3-4 lbs bone-in chicken
- zest of 1 lemon
- juice of 1 lemon about ¼-1/3 cup
- 1 Tablespoon Olive oil
- 3 large garlic cloves chopped
- 2 Tablespoon fresh dill fresh fresh fresh!!
- ½ teaspoon dried rosemary
- 1-2 teaspoon salt
Instructions
- 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
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
Calories: 445kcal | Carbohydrates: 1g | Protein: 31g | Fat: 34g | Saturated Fat: 8g | Cholesterol: 188mg | Sodium: 536mg | Potassium: 401mg | Vitamin A: 160IU | Vitamin C: 0.5mg | Calcium: 18mg | Iron: 1.3mg