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Per serving
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- 1
Marinate the chicken
In a large shallow dish, whisk together the water, soy sauce, lemon juice, olive oil, minced garlic, ground ginger, and pepper. Remove the skin from the chicken thighs, add them to the dish, and turn to coat. Cover and refrigerate at least 4 hours or overnight. Do not skip this part; the marinade is where the flavor and the tenderness come from.
- 2
Build the pans
Heat the oven to 325 degrees F. Grease two 13x9-inch baking dishes and spread 1 cup of rice in each. Top each dish with 1 tablespoon lemon zest, 8 chicken thighs, and half of the marinade, then arrange the sliced lemons over the top.
- 3
Bake covered
Cover the dishes and bake for 40 minutes, so the rice cooks through in the marinade.
- 4
Finish uncovered
Uncover and bake 15 to 20 minutes more, until a thermometer inserted in the chicken reads 170 to 175 degrees F and the rice is tender. Sprinkle with the remaining lemon zest before serving.
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Lemon Soy Chicken and Rice Bake
Created by: MacroMeals
Ingredients
- 2 cup water
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 2 garlic
- 2 tsp ground ginger
- 2 tsp black pepper
- 16 bone-in chicken thighs
- 2 cup long-grain rice
- 4 tbsp lemon zest
- 2 lemons
Instructions
- Marinate the chickenIn a large shallow dish, whisk together the water, soy sauce, lemon juice, olive oil, minced garlic, ground ginger, and pepper. Remove the skin from the chicken thighs, add them to the dish, and turn to coat. Cover and refrigerate at least 4 hours or overnight. Do not skip this part; the marinade is where the flavor and the tenderness come from.
- Build the pansHeat the oven to 325 degrees F. Grease two 13x9-inch baking dishes and spread 1 cup of rice in each. Top each dish with 1 tablespoon lemon zest, 8 chicken thighs, and half of the marinade, then arrange the sliced lemons over the top.
- Bake coveredCover the dishes and bake for 40 minutes, so the rice cooks through in the marinade.
- Finish uncoveredUncover and bake 15 to 20 minutes more, until a thermometer inserted in the chicken reads 170 to 175 degrees F and the rice is tender. Sprinkle with the remaining lemon zest before serving.