One Pot Lemon Thyme Rice Food

EASY BAKED LEMON CHICKEN AND RICE

Easy baked lemon chicken and rice image

One pan baked lemon chicken and rice is a delicious, easy dinner recipe made in less than an hour from start to finish, with simple ingredients.

Provided by Alida Ryder

Categories Dinner

Time 1h

Number Of Ingredients 11

Ingredients

8 chicken thighs
1 tsp paprika
2 tsp thyme leaves
½ tsp garlic powder
salt and pepper (to taste )
1 onion (finely chopped)
3 garlic cloves (crushed)
1 tsp lemon zest
juice of 1 lemon
2 cups rice
4 cups stock / water

Steps:

Preheat the oven to 200°C/390°F.
Season chicken thighs with paprika, thyme, salt and pepper on both sides.
Cook the thighs in an oven-proof pan set over medium-high heat, skin-side down until the skin is crisp and golden.
Flip over and cook for another 5 minutes. Remove from the pan and set aside.
Saute the onion and garlic in the same pan until fragrant then add the rice, lemon zest, lemon juice and stock/water.
Bring to a simmer then place the chicken back on top. Cover with a lid then place in the oven.
Bake the chicken and rice for 20-25 minutes until the chicken is cooked through and the rice is fluffy and tender.
Scatter over chopped parsley and serve with lemon wedges.

Nutrition Facts : Calories 417 kcal, Carbohydrate 52 g, Protein 34 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 143 mg, Sodium 139 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

LEMON THYME RICE

Lemon Thyme Rice image

This is a recipe that my neighbor taught me when I was young. It is very good and goes with any chicken dish. Even my picky 4 year old eater eats it!

Provided by LASUG

Categories Side Dish Rice Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon butter
1 cup uncooked white rice
1 (14.5 ounce) can chicken broth
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves

Steps:

Melt butter in a medium saucepan over medium-high heat, and stir in the rice. Cook rice, stirring frequently, until browned, about 5 minutes.
Mix chicken broth, lemon juice and thyme into the rice. Cover, and reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 37.8 g, Cholesterol 7.6 mg, Fat 3.8 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 2.1 g, Sodium 345.6 mg, Sugar 0.4 g

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