LEMONY CHICKEN & RICE RECIPE

INGREDIENTS

 2 cups water

 1/2 cup reduced-sodium soy sauce

 1/4 cup lemon juice

 1/4 cup olive oil

 2 garlic cloves, minced

 2 teaspoons ground ginger

 2 teaspoons pepper

 16 bone-in chicken thighs, skin removed (about 6 pounds)

 2 cups uncooked long grain rice

 4 tablespoons grated lemon peel, divided

 2 medium lemons, sliced

DIRECTIONS

In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight.

 Preheat oven to 325°. Spread 1 cup rice into each of two greased 13x9-in. baking dishes. 

 Top each with 1 tablespoon lemon peel, 8 chicken thighs and half of the marinade. 

 Top with sliced lemons.

 Bake, covered, 40 minutes. Bake, uncovered, 15-20 minutes longer or until a thermometer inserted in chicken reads 180°. Sprinkle with remaining lemon peel. 

 Yield: 2 casseroles (4 servings each).

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