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Rosemary Chicken With Lemon Rice

June 25, 2020 by Magali Mutombo

Rosemary Chicken With Lemon Rice
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I think that my new motto in life is “keep it simple.” LOL MY husband and I looove to entertain. Sometimes, it’s a last minute/spontaneous invitation that we give before looking at what we have in the fridge LOL. Although, I preferably don’t cook chicken for my guests (personal preference), I remembered watching Ina Garten (my favorite of all!) make a whole rosemary chicken and it looked so good; plus I really like lemon.

I had to try it! I rarely cook a whole chicken so I thought chicken breast with skin and bones the perfect cut for this recipe. The bones and skins help keep the moisture.

For the rice, I wanted to change it up a bit and some flavor to it. It was a fun rice to make and you can pair it up with so many different side dishes.

lemon rice in a blue pot on black background
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baked chicken with rosemary, lemon and carrot on a wooden table

Rosemary Chicken With Lemon Rice

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  • Author: Magali
  • Prep Time: 10 min
  • Cook Time: 60 min
  • Total Time: 70 min
  • Yield: 4 1x
  • Category: lunch, dinner
  • Cuisine: European
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Description

A moist chicken recipe with rosemary and lemon. I added a lemon rice as a side dish.


Ingredients

Scale

For the chicken:

  • 2 Chicken breasts with bone-in and skin
  • 2 lemons, sliced
  • 4 springs of rosemary
  • 2 cloves of garlic cut in halves
  • Olive oil
  • Butter
  • Salt & Pepper

For the lemon rice

  • 1 cup of rice
  • 2 cups of vegetable stock
  • 1 lemon
  • 1 onion (optional)
  • 3 scallions , chopped
  • Salt and Pepper
  • Olive oil

Instructions

For the chicken:

  1. Preheat the oven to 400 degrees.
  2. Drizzle some oil on the dish and put the lemon slices in it.
  3. Put the rosemary strings with a small piece of butter on top of the lemon slices, then the chicken breasts.
  4. Put some salt and pepper on the chicken and rub some butter on the skin.
  5. Roast for 40- 45 min.
  6. Remove immediately from the oven and allow to cool a little bit.

For the rice:

  1. Sauté the white part of the scallions with olive oil. Add the onion and lemon zest. Make sure that the zest doesn’t burn by stirring.
  2. Add the rice  and mix it well.
  3. Add the vegetable stock, lemon juice, salt and pepper.
  4. Cook the rice on medium high heat until the liquid has evaporated. Then, turn the heat down to low for 5 min.
  5. Fluff with a fork and season to taste.

Notes

Tips: For the rice, using a non-stick pot would be preferable and if it sticks at the bottom of the pot, try to decrease the amount of lemon juice that you put in it.

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Filed Under: Dinner, Lunch, Recipes

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Welcome To My Food Blog

Hi! I’m Magali. I have been trying many recipes that are simple with different cooking styles. I am excited to share it with you!

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