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Herbed Lemon Chicken and Rice

This herbed lemon chicken and rice is a modern take on my great-grandma’s baked chicken and rice casserole. Familiar, comforting, and easy to make, it’s a fresh spin on a classic family recipe that’s perfect for busy weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 1 minute
Servings: 4 servings
Course: Dinner, Entree
Cuisine: American
Calories: 709
Ingredients Method Nutrition

Ingredients
  

Ingredients
  • Cooking spray
  • 2 cups parboiled rice
  • 2 3/4 cups chicken bone broth
  • 1 packet McCormick® Perfect Roast Chicken & Vegetables seasoning see notes
  • 1 small onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoon lemon juice
  • 1 small jar pimentos, drained
  • 2 tablespoon olive oil
  • 4 tablespoon butter, cut into pieces see notes
  • 2 lb boneless skinless Chicken thighs
  • 1 teaspoon dried thyme
  • 1 teaspoon Cantanzaro herbs
  • 1/2 teaspoon paprika
  • Pepper to taste
  • Parsley for garnish

Method
 

  1. Preheat the oven to 350 degrees F (180 degrees C). Spray a glass casserole dish with nonstick spray.
  2. In the casserole dish combine: rice, bone broth, McCormick seasoning packet, diced onion, minced garlic, lemon juice, pimentos and olive oil. Stir well to dissolve seasoning into the liquid.
  3. Place chicken thighs on top. Dot chicken with butter pieces. Cover tightly with foil.
  4. Bake until rice is tender and chicken is fully cooked, about 60 minutes. Remove foil, sprinkle with thyme, Cantanzaro herbs, paprika, and parsley, and return to the oven to bake for 20 minutes more.
  5. Finish with additional fresh lemon juice and parsley.

Nutrition

Calories: 709kcalCarbohydrates: 29gProtein: 67gFat: 38gSaturated Fat: 14gCholesterol: 314mgSodium: 947mgFiber: 3gSugar: 2g

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