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Ultimate Lemon-Garlic Chicken Recipe with Rice and Crispy Potato Wedges

Ultimate Lemon-Garlic Chicken Plate with Rice & Crispy Potato Wedges

Ah, the joy of a home-cooked meal! There’s something so comforting about the aroma of lemon and garlic wafting through your kitchen, isn’t there? This Ultimate Lemon-Garlic Chicken Plate with Rice & Crispy Potato Wedges is not just a dish; it's a memory waiting to happen. Perfect for a busy weeknight or a cozy weekend dinner, it’s easy to whip up and utterly delicious. Plus, the combination of tender chicken, fluffy rice, and crispy potato wedges will have everyone at the table smiling.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon-Garlic Chicken
  • 4 lb boneless skinless chicken breasts
  • 4 cloves garlic minced
  • 1/4 cup fresh lemon juice
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Zest of 1 lemon
  • Fresh parsley, chopped (for garnish)
For the Rice
  • 1 cup long-grain rice
  • 2 cups chicken broth (or water)
  • 1 tbsp olive oil
  • 1/2 tsp salt
For the Crispy Potato Wedges
  • 4 medium potatoes cut into wedges
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Equipment

  • Grill or Skillet
  • Medium Saucepan
  • Baking Sheet
  • Large bowl

Method
 

  1. Step 1: In a bowl, combine minced garlic, lemon juice, olive oil, oregano, salt, pepper, and lemon zest to create a marinade.
  2. Step 2: Add the chicken breasts to the marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).
  3. Step 3: Preheat your grill or skillet over medium-high heat. Cook the chicken for 6-7 minutes on each side or until fully cooked (internal temperature of 165°F). Remove from heat and let rest for a few minutes before slicing.
  4. Step 4: In a medium saucepan, heat olive oil over medium heat. Add the rice and toast for 2-3 minutes, stirring frequently until lightly golden.
  5. Step 5: Add chicken broth (or water) and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork.
  6. Step 6: Preheat your oven to 425°F (220°C).
  7. Step 7: In a large bowl, toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
  8. Step 8: Spread the wedges in a single layer on a baking sheet. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
  9. Step 9: On a plate, serve a portion of rice topped with sliced lemon-garlic chicken. Arrange crispy potato wedges alongside and garnish with chopped parsley.

Notes

Leftovers? No problem! Store any remaining chicken and rice in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. The potato wedges are best enjoyed fresh, but you can store them in the fridge as well and reheat them in the oven to regain some crispiness.