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Nutrition Facts
Serving Size 1 (332g) Recipe makes 4 servings
Calories 417
Calories from Fat 136		(32%)
Amount Per Serving		%DV
	Total Fat 15.1g	23%
	Saturated Fat 4.3g	21%
	Monounsaturated Fat 6.2g
	Polyunsaturated Fat 3.4g
	Trans Fat 0.2g
Cholesterol 78mg		26%
Sodium 77mg		3%
Potassium 496mg		14%
Total Carbohydrate 58.8g		19%
	Dietary Fiber 8.7g	34%
	Sugars 1.2g
Protein 21.6g		43%
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Lemon Lemon Chicken

Recipe #368311 | 1 day | 1 day prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: 2Jacks
Apr 28, 2009

This is an easy, quick, tasty throw in the oven for an hour when you come home from work for everyone to enjoy. The chicken has to marinate over night for best results, but a case of forgetfulness won't hurt this meal at all.

SERVES 4 (change servings and units)

Ingredients

4 chicken thighs
6 lemons, 2 sliced thin
1 onion, sliced thin
1 cup rice, uncooked

Directions

1
Wash the four chicken thighs, pat dry, salt and pepper.
2
Put the thighs in a one gallon zip lock bag, and pour the juice of three lemons over the chicken and return to the frig until the next day. (I'll flip the zipped chicken a few times to make sure the lemon juice does its job.)
3
On cook day, spray a 13-by-9-by-2 baking dish.
4
Spread the uncooked rice on the bottom, the thin sliced onions on top of the rice.
5
Place the four chicken thighs on top of the sliced onions and pour any juice in the bag over the chicken.
6
Squeeze the juice of one lemon over the chicken, then cover the chicken with the two thin sliced lemons.
7
Bake covered for one hour in a 350 degree oven.
8
Remove and let rest for five minutes.
9
Enjoy this lemon lemon chicken dinner!