I have a riddle for you. What takes five minutes to make, two hours to bake, and stays for seconds on the plate? You guessed it—this easy chicken dinner.
Serves 6
2 cups basmati rice
1½ cups frozen peas
6 chicken thighs
3½ cups chicken broth
3 tablespoons olive oil
2 tablespoons lemon juice
5 cloves garlic, minced
1 tablespoon dried parsley flakes
1 teaspoon salt
Preheat oven to 350°F.
Add rice to a 9x13-inch baking dish. Cover with peas and chicken.
Pour broth over the top. Drizzle oil and lemon juice, and add garlic, parsley, and salt.
Cover and bake for 2 hours.
What I love about this dinner:
Minimal prep and clean up time.
Photo by Chay Berger
Ingredients thanks to Evergreen Kosher
Featured in the Whisk by Ami Magazine
