Lemon Chicken over Roasted Corn & Rice

Lemon Chicken over rice and roasted corn is a wonderful autumn dish that fills the home with wonderful rich scents of fresh lemon, zesty seasonings, and roasted chicken. It doesn’t stop there though, this delectable dish offers amazing flavor too!

Rather than using boneless chicken breast less expensive cuts of chicken such as leg quarters can be used as well but be sure to adjust the cooking time a bit.   We like to add one finely diced overripe jalapeno pepper to the recipe. Once a jalapeno is overripened it turns a beautiful red color. This imparts a lovely splash of color to go along with the spicy kick.

If you’re less about the kick and more about the color, you can add two to three tablespoons of finely chopped red bell pepper to the recipe instead.

Lemon Chicken over Roasted Corn & Rice Recipe

You’ll Need:
1/4 cup olive oil
8 garlic cloves, minced
1/3 cup dry white wine
Zest from 2 lemons (2 tbsp)
Juice from 1 lemon
2 tsp dried oregano
1 tsp fresh thyme leaves, chopped
Sea salt, to taste
Ground black pepper, to taste

4 boneless chicken breasts, skin on
1 lemon, cut into 8 wedges
2 cups of cooked rice (white, jasmine or brown rice)
1 cup roasted corn

Preheat oven 400F

Heat the olive oil in a skillet over medium heat, add the garlic, sauteing for about a minute without browning the garlic. Remove from heat, add wine, lemon zest, lemon juice, garlic, oregano, thyme, and salt, stirring well to combine and de-glaze the pan.

Place the chicken breasts in a prepared 9×13 baking dish, skin side up, pat the skin dry with a paper towel or lint-free cloth. Pour 3/4 the sauce over the breasts, tuck fresh lemon wedges around the breasts. Bake for 30 minutes. Remove from oven, cover with foil, let it rest, while it’s resting (for about 10 minutes)

Combine the remaining 1/4 of the sauce with the hot cooked rice, add roasted corn and mix well. Serve the chicken over Rice/Corn. If you want to spice it up a bit, finely dice 1 over-ripe jalapeno (aka red) pepper and mix it in with the corn and rice.

This is our favorite way to add a touch of heat to the dish, but many may find this TOO spicy for their liking. If you just like the color, add a bit of red bell pepper instead.

Keto Variation Ideas

If you follow a keto lifestyle, you can use cauliflower rice in place of the actual rice, add 1/2 teaspoon smoked paprika to the cauliflower rice when steaming. Substitute riced broccoli for the corn. (Finely chop the broccoli).

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Lemon Chicken over Roasted Corn & Rice

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 15 minutes mins

cook timeCook 30 minutes mins

total timeTotal 45 minutes mins

This easy baked lemon chicken dinner pairs garlicky herb-roasted chicken with hot rice and roasted corn for a bright, filling meal. Estimated total batch cost is $10.44, or about $2.61 per serving, based on current ingredient pricing.

ServingsServings 4 servings

CourseCourse Dessert, Dinner, Main Course

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $10.44

Ingredients

1/21x2x

• ▢ ¼ cup olive oil
• ▢ 8 garlic cloves minced
• ▢ ⅓ cup dry white wine
• ▢ Zest from 2 lemons
• ▢ Juice from 1 lemon
• ▢ 2 tsp dried oregano
• ▢ 1 tsp fresh thyme leaves chopped
• ▢ Sea salt to taste
• ▢ Ground black pepper to taste
• ▢ 4 boneless chicken breasts skin on
• ▢ 1 lemon cut into 8 wedges
• ▢ 2 cups cooked rice
• ▢ 1 cup roasted corn
• ▢ 1 finely diced overripe jalapeno pepper optional
• ▢ 2 to 3 Tbsp finely chopped red bell pepper optional

Equipment

Large Skillet

9×13-inch baking dish

Measuring Cups

Measuring Spoons

Knife

Cutting Board

Mixing spoon

Instructions

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1. Preheat the oven to 400°F and prepare a 9x13-inch baking dish.
2. Heat the olive oil in a skillet over medium heat.
3. Add the garlic and saute for about 1 minute without browning.
4. Remove from heat and stir in the white wine, lemon zest, lemon juice, oregano, thyme, sea salt, and black pepper.
5. Place the chicken breasts in the baking dish skin side up and pat the skin dry.
6. Pour 3/4 of the sauce over the chicken and tuck lemon wedges around the breasts.
7. Bake for 30 minutes.
8. Remove from the oven, cover with foil, and rest for about 10 minutes.
9. Stir the remaining sauce into the hot cooked rice with the roasted corn.
10. Add diced jalapeno for heat or chopped red bell pepper for color, if desired.
11. Serve the chicken over the corn and rice.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Prep time is estimated from mincing, zesting, juicing, and assembling the dish.
Cooked leftovers keep in the refrigerator for 3 to 4 days in an airtight container.
For a lower-carb variation, use cauliflower rice in place of rice and finely chopped broccoli in place of corn.

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