Baked Lemon Chicken on a Bed of Mexican Rice

Baked Lemon Chicken on a Bed of Mexican Rice


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Enjoy this simple dinner recipe featuring subtle citrus flavors. Rice and chicken is a classic dinner combination that everyone can get behind. Make it for dinner tonight!

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Chicago, IL

Time needed

15 min preparation

Serving Size / Yield

4 servings


  • For the chicken:
  • 8 Skinless Boneless Chicken Thighs, washed and patted dry
  • ⅓ cup Lemon Juice
  • ¼ cup Olive Oil
  • 10-15 Whole Peeled Garlic Cloves
  • ½ cup Chicken Broth
  • 1 Tbsp Dried Oregano
  • Salt & Pepper
  • For the rice:
  • 1 pkg white rice
  • 1 C. corn
  • 1/2 green onion, minced very finely
  • 1/2 red onion, minced very finely

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Preheat oven to 400 degrees. Place the garlic in a roasting pan. Lay the chicken thighs over the garlic cloves. Top the chicken with the remaining ingredients and season well with salt and pepper. Roast in 400 degree oven, turning occasionally until the chicken is golden and most of the broth/juice has evaporated, leaving only olive oil in the pan. Cook the rice on the stove top for approximately 10 minutes or until done. Mix in chopped vegetables and serve.

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