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Lemon-Garlic Chicken with Spinach and Rice

lemon garlic chicken
Chicken is one of the easiest meals to make for my family. Everyone loves it and I can make it a ton of different ways so no one gets bored of it. I love to use whole chickens. Not only does it give the dish more flavor because of the skin and bone but it’s a lot cheaper when buying from a farmer or organically at the grocery store.  This meal can also be altered for younger members of your family that doesn’t like “greens”. Serve the chicken and rice and instead of the spinach serve their choice of raw veggies with ranch.
IngredientsServes 4* 1 chicken (about 3 1/2 pounds), cut into 10 pieces* 6 garlic cloves, smashed* 2 lemons, quartered

* 1 teaspoon dried oregano

* 3 tablespoons plus 1 teaspoon olive oil

* Coarse salt and ground pepper

* 1/2 teaspoon dried dill

* 2 tablespoons red-wine vinegar

* 3 bunches Baby Spinach (12 to 16 ounces total)

* 1 cup of long grain wild rice (cook as directed)

* 1 tablespoon of Dijon Mustard

* 1 tablespoon of HoneyDirections1. Preheat oven to 450 degrees. Boil water in a large saucepan.
   2. On a large rimmed baking sheet, toss together chicken, garlic, lemons, oregano, and 1 teaspoon oil; season with salt and pepper. Roast chicken, skin side up, until golden and cooked through, 25 to 30 minutes. (or until done, each oven is different)
3. Meanwhile, add rice to boiling water, and cook until done. Add dill and 1 tablespoon oil; season with salt and pepper, and mix gently to combine.

4. In a large bowl, whisk together vinegar, honey, mustard and remaining 2 tablespoons oil; season with salt and pepper. When chicken and rice are ready, add spinach to bowl; toss to coat.Serve with lemon wedges, rice, and spinach salad.

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Trackbacks/Pingbacks

  1. Real Food Menu Plan 6.1.14O'Boy Organic - June 1, 2014

    […] Sunday: Lemon Garlic Chicken on the grill or you can bake it in the oven too. Served with roasted broccoli and mixed grain risotto. […]

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