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Herbed Lemon Chicken and Rice



  • 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


  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 occasionally.
  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 pieces are 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.

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