Lemon Chicken & Herbed Rice

Big fresh flavors of lemon and dried herbs dominate this easy and delicious recipe.

The delicious marinade includes lots of lemon juice and dried herbs (freeze-dried) - they pack more punch than fresh herbs. 

The longer the chicken sits in the marinade, the more pronounced the lemon will be, of course. In my opinion, a minimum of 12 hours is essential, and 24 hours is best. Not only does flavor increase over this time period, but so does the tenderness in baking.

 

Lemon Chicken & Herbed Rice

2  lbs. boneless, skinless chicken thighs

 

Lemon Herb Marinade:
¼ cup olive oil, extra virgin
¼ cup fresh lemon juice
4 slices freshly sliced lemons
1 Tbs. freeze-dried basil
1 Tbs. freeze-dried parsley
1 tsp. kosher salt
½ tsp. ground black pepper
½ tsp. garlic powder
½ tsp. onion powder
¼ tsp. crushed red pepper flakes

Preheat the oven to 425°F.

 

Place the chicken thighs in a gallon Ziploc bag with the ingredients for the Lemon Herb Marinade. 

Seal the bag, squeezing out any excess air. Let the chicken marinate for at 12-24 hours.

 

Transfer to an oven safe baking dish, cover with foil, and bake for 30 minutes, until the chicken is cooked all the way through. 

Meanwhile, prepare 2 cups of wild rice as directed.

 

Serve with wild rice topped with marinated chicken and lemon slices.