Baked Lemon Chicken and Rice

Baked Lemon Chicken and Rice

Ingredients

6 pieces of chicken (breasts, thighs or a combination), not frozen

salt and pepper (or a good chicken seasoning!)

Extra Virgin Olive Oil 

1 onion, chopped

1 cup of uncooked rice (I used brown rice)

2 1/2 cups of chicken stock if using brown rise only 2 cups if using white rice

2 lemons (you will need the zest and juice from one and the other, sliced)

chopped rosemary

Preheat oven to 350 degrees.

Season your chicken with salt and pepper pretty liberally on both sides.  Next, in a large (oven-safe pan), brown up your chicken over medium-high heat in a drizzle of EVOO.  Brown each side 4 to 6 minutes.  Once your chicken is browned, remove from pan to a plate for just a moment.  Return to your hot skillet and add in another drizzle of EVOO along with your onion and a pinch more salt and pepper.  Saute until onion becomes tender.  After that, add your chicken back into your pan followed by your rice, stock, and the zest and juice of one lemon.  Bring everything up to a boil.  Next, slice your second lemon and add it to your pan followed by a sprinkle of rosemary.  At this point, COVER pan and pop your chicken and rice into the oven and bake about 20 -30 minutes.  Check to see if rice is cooked through.  If rice is tender then it's done . . . If not keep cooking 5 minutes until rice is finished cooking.  You might need to add more chicken broth if you need to cook longer.