Lemon Garlic Chicken & Rice: Budget-Friendly Recipe

Ingredients

• 1.5 pounds Chicken Thighs (bone‑in, skinless) (Trim excess fat; cut into 2‑inch pieces)
• 1 large Lemon (Juiced; zest optional for extra brightness)
• 3 cloves Garlic (Minced)
• 2 tablespoons Olive Oil (Extra‑virgin preferred)
• 1 teaspoon Salt (Kosher or table salt)
• ½ teaspoon Black Pepper (Freshly ground)
• ¼ teaspoon Ground Cinnamon (Adds subtle warmth)
• ½ teaspoon Ground Cumin
• ½ teaspoon Turmeric Powder (For color and earthiness)
• ¼ teaspoon Crushed Red Pepper Flakes (Adjust to heat preference)
• 2 medium Potatoes (Peel and cut into 1‑inch cubes)
• ¼ cup Water (For steam‑baking chicken)
• 1 cup White Rice (Any long‑grain variety; rinse until water runs clear)
• to taste Hot Sauce (Optional, for serving)

Instructions

1. Prep Potatoes

   Peel the potatoes and cut them into 1‑inch cubes. Toss with 1 tbsp olive oil, a pinch of salt and pepper, and spread evenly on a sheet pan.

   Time: PT5M

2. Par‑Roast Potatoes

   Place the sheet pan in a pre‑heated oven at 350°F and roast for 30 minutes, stirring once halfway through.

   Time: PT30M

   Temperature: 350°F

3. Marinate Chicken

   While potatoes roast, combine chicken pieces, lemon juice, minced garlic, 1 tbsp olive oil, salt, pepper, cinnamon, cumin, turmeric, and crushed red pepper in a mixing bowl. Toss until evenly coated.

   Time: PT5M

4. Combine Chicken & Potatoes

   Remove the sheet pan from the oven. Add the marinated chicken on top of the partially cooked potatoes. Pour ¼ cup water around the pan, then cover tightly with aluminum foil.

   Time: PT1M

5. Bake Covered

   Return the covered pan to the oven and bake at 350°F for 60 minutes.

   Time: PT1H

   Temperature: 350°F

6. Broil for Crispness

   Remove the foil, switch the oven to broil, and cook for an additional 10 minutes until the chicken skin and potatoes are golden‑brown.

   Time: PT10M

   Temperature: Broil

7. Cook Rice

   Rinse 1 cup rice under cold water until water runs clear. Combine with 2 cups water in a saucepan, bring to a boil, then reduce heat, cover, and simmer for 15‑20 minutes until water is absorbed and rice is tender.

   Time: PT20M

8. Plate & Serve

   Fluff the rice onto plates, top with the lemon‑garlic chicken and roasted potatoes. Serve with hot sauce on the side if desired.

   Time: PT5M

Nutrition Facts

Calories

410

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g