Herbed Lemon Chicken and Rice

Ingredients

• 3 1/2 pounds chicken pieces
• 3 cloves garlic, thinly sliced
• 1 1/2 cups fresh lemon juice
• 1/4 cup all-purpose flour
• 1/2 tablespoon paprika
• 1 tablespoon olive oil
• 1 cup long-grain white rice
• 1 medium sweet onion, thinly sliced
• Salt and pepper, to taste
• 1 cup mixed chopped herbs - dill, parsley, oregano, marjoram
• 1 3/4 cups canned chicken broth

Instructions

1. Rinse chicken and pat dry.
2. Put chicken pieces and garlic in a shallow glass dish and pour lemon juice over.
3. Cover with plastic wrap and refrigerate for at least 6 hours or overnight, turning chicken pieces ccasionally.
4. When ready to cook, drain the chicken, reserving lemon juice and garlic.
5. In a large resealable plastic bag, shake flour and paprika to combine.
6. Add a chicken piece and shake to coat evenly.
7. Repeat until all chicken piecesare dredged in flour mixture.
8. In a large nonstick skillet, brown chicken pieces in oil over medium-high heat until browned, about 5 minutes per side.
9. Remove chicken and keep warm.
10. Place rice in a slow cooker and top with onion and chicken.
11. In a small saucepan, whisk together reserved lemon juice and garlic, salt, pepper, herbs and broth.
12. Bring to a full boil and boil for 1 minute.
13. Pour overchicken. Do not stir.
14. Cover and cook on LOW for 6 to 8 hours or on HIGH for 2 1/4 to 3 hours.