Rice A Roni Mediterranean Lemon Chicken Recipes

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MEDITERRANEAN LEMON CHICKEN



Mediterranean Lemon Chicken image

This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.

Provided by NIBLETS

Categories     Meat and Poultry Recipes     Chicken     Chicken Leg Recipes

Time 1h5m

Yield 6

Number Of Ingredients 7

1 lemon
2 teaspoons dried oregano
3 cloves garlic, minced
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
6 chicken legs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper. Stir until mixed.
  • Remove skin from chicken pieces and discard. Coat chicken pieces with the lemon mixture and arrange, bone-side up, in the baking dish. Cover dish and bake for 20 minutes. Turn and baste chicken.
  • Reduce heat to 400 degrees F (205 degrees C) and bake uncovered, basting every 10 minutes, for about 30 more minutes. Serve chicken with pan juices.

Nutrition Facts : Calories 241.1 calories, Carbohydrate 2.8 g, Cholesterol 105.1 mg, Fat 11.8 g, Fiber 1.1 g, Protein 30.6 g, SaturatedFat 2.9 g, Sodium 199.6 mg

RICE A RONI MEDITERRANEAN LEMON CHICKEN



Rice a Roni Mediterranean Lemon Chicken image

Continuing on my quest to eat without really cooking anything, I turned to this doctored up Rice a Roni recipe. It's actually pretty tasty, and it looks like you worked hard in the kitchen.

Provided by AmyZoe

Categories     One Dish Meal

Time 35m

Yield 5 serving(s)

Number Of Ingredients 10

5 chicken breast halves (skinless and boneless)
1 teaspoon paprika
salt
pepper
2 tablespoons butter
2 garlic cloves, minced
1 (7 ounce) package Rice-A-Roni, chicken flavor
2 tablespoons lemon juice
1 cup bell pepper (red or green, chopped)
1/2 teaspoon lemon peel, grated

Steps:

  • Sprinkle chicken with paprika and salt and pepper.
  • In a large skillet, heat butter over high heat.
  • Add chicken and garlic and cook 2 minutes on each side or until browned.
  • Remove from skillet and set aside, reserving drippings. Keep warm.
  • In same skillet, saute rice-vermicelli in reserved drippings over medium heat until vermicelli is golden brown.
  • Add lemon juice with 2 1/4 cups hot water and contents of seasoning packet.
  • Bring to a boil. Cover and reduce heat. Simmer for 10 minutes.
  • Stir in red pepper and lemon peel.
  • Top rice with chicken.
  • Cover and continue to simmer 10 minutes or until liquid os absorbed, rice is tender, and chicken is cooked through.

Nutrition Facts : Calories 176, Fat 11.4, SaturatedFat 4.9, Cholesterol 58.6, Sodium 79.7, Carbohydrate 2.6, Fiber 0.7, Sugar 0.9, Protein 15.6

CHICKEN RICE-A-RONI®



Chicken Rice-A-Roni® image

Made with shredded chicken, tender basmati rice, and smoky-sweet, caramelized onions and peppers, this chicken Rice-A-Roni® was inspired by a Lebanese rice and vermicelli pilaf. Garnish with fresh herbs, lemon juice, chili flakes, hot sauce, or even garlic-infused yogurt!

Provided by Chef John

Categories     Rice Main Dishes

Time 3h

Yield 4

Number Of Ingredients 23

1 (3 1/2) pound whole chicken
1 stalk celery, roughly chopped
1 medium carrot, roughly chopped
½ medium yellow onion, roughly chopped
1 large bay leaf
1 tablespoon kosher salt
3 quarts water
2 tablespoons olive oil
2 tablespoons butter
½ medium yellow onion, diced
⅓ cup diced red bell pepper
2 teaspoons kosher salt
1 cup broken uncooked spaghetti (2-inch pieces)
1 ½ cups basmati rice
¼ teaspoon freshly ground black pepper
¼ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon saffron threads, crushed
1 pinch cayenne pepper
½ cup garbanzo beans, drained and rinsed
⅓ cup frozen green peas, thawed and drained
2 tablespoons chopped fresh parsley, or to taste
2 tablespoons chopped fresh cilantro, or to taste

Steps:

  • Place chicken, celery, carrot, onion, and bay leaf in a stockpot and cover with water. Set over high heat, add salt, and bring to a simmer. Reduce heat to medium-low and simmer until the thighs and legs can be pulled easily from the carcass, about 1 hour and 15 minutes. Remove chicken to a bowl, carefully tipping the carcass to drain any broth from the cavity back into the stockpot.
  • Let meat sit until it's cool enough to handle, 15 to 20 minutes. Separate skin, bones, and meat. Set aside 2 cups shredded meat (white, dark, or a combination of the two) for rice-a-roni and reserve the rest for another use.
  • Transfer skin and bones back to the stockpot with the broth and simmer for 1 to 2 hours or until you need it. Strain.
  • Combine oil and butter in a skillet over medium-high heat. When hot and melted, add onion, bell pepper, and salt. Cook and stir until onion just starts to turn translucent, 3 to 4 minutes. Add broken spaghetti and cook until toasted and light golden brown to dark brown in color, about 3 minutes; it's okay if the onions and peppers start to caramelize.
  • Add rice and stir until completely coated. Add pepper, oregano, cumin, and saffron. Stir in 3 ½ cups chicken broth. Add cayenne, garbanzo beans, peas, and shredded chicken and return to a simmer.
  • Cover tightly with a lid, reduce heat to medium-low, and cook for 15 minutes; do not lift the lid or stir during this time.
  • Remove the lid and check the rice in a couple spots. It should be just barely tender. (If it seems undercooked, you can cover and cook for a few more minutes.) Replace the lid, turn off the heat, and let rice sit for 10 minutes.
  • Sprinkle parsley and cilantro over top and stir to combine. Check for seasoning and serve immediately.

Nutrition Facts : Calories 1380.8 calories, Carbohydrate 88.8 g, Cholesterol 313.2 mg, Fat 74.2 g, Fiber 4.6 g, Protein 85.6 g, SaturatedFat 22.1 g, Sodium 2867.7 mg

MEDITERRANEAN LEMON CHICKEN



Mediterranean Lemon Chicken image

This goes nicely with roasted potatoes! Mmm mmm Mediterranean! The recipe uses chicken legs, but works for any chicken parts.

Provided by ngibsonn

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 lemon
2 teaspoons dried oregano
3 garlic cloves, minced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
6 chicken legs

Steps:

  • Preheat oven to 425°F (220°C).
  • In a 9x13 inch baking dish, grate the peel from 1/2 the lemon, squeeze out the juice (about 1/4 cup) and add to peel with the oregano, garlic, oil, salt and pepper.
  • Stir until mixed.
  • Remove skin from chicken pieces and discard.
  • Coat chicken pieces with the lemon mixture and arrange, bone side up, in the baking dish.
  • Cover dish and bake for 20 minutes.
  • Turn and baste chicken.
  • Reduce heat to 400°F (205°C) and bake uncovered, basting every 10 minutes, for about 30 more minutes.
  • Serve chicken with pan juices.

Nutrition Facts : Calories 508.9, Fat 33.9, SaturatedFat 9, Cholesterol 207.9, Sodium 344.6, Carbohydrate 4, Fiber 1.6, Protein 46

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