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...
