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Baked lemon soy chicken and rice platter

Nothing can be as simple as a lemon and soy sauce marinade. With this combination, a super-tasty chicken and rice dinner is born.

Baked lemon soy chicken and rice platter

You don’t need much to make your chicken and rice dish tasty. If you have a bottle of soy sauce and some lemons, then you and your family are in for a delicious meal.

Baked lemon soy chicken and rice platter recipe

Serves 3


  • 6 pieces chicken
  • 1/2 cup soy sauce
  • 3/4-1 lemon, juiced
  • Pepper
  • Olive oil
  • 2 cloves garlic, finely chopped
  • 2 cups uncooked rice
  • 1 cup green peas
  • Fresh parsley, finely chopped
  • Cherry tomatoes (optional)


  1. The day before, mix the soy sauce, pepper, 1 garlic and lemon (adjust the amount) in a small bowl.
  2. Marinate the chicken in the mixture overnight in the refrigerator.
  3. The following day, bake the chicken in a preheated oven of 375 degrees F for 1 hour. Turn the chicken in the middle of cooking to brown both sides.
  4. While waiting for the chicken to bake, cook the rice.
  5. Over medium-high heat, combine the rice with 3-1/2 cups of water. When it boils, put the heat to low, cover but leave a little opening then let the rice cook for about 17 minutes or until cooked through. Let it cool. Note: The cooking time and water absorption of rice differs per variety.
  6. In a large saucepan,over medium heat, saute the remaining garlic with olive oil.
  7. Add the green peas.
  8. Add the cooked rice and mix until it is coated well with oil.
  9. Add the sauce that remained from cooking the chicken.
  10. Garnish with the parsley and tomatoes. Arrange the chicken on top.
  11. Serve hot.

More chicken and rice recipes

Creamy chicken and wild rice soup
Peanut crusted chicken and peanut rice
Chicken with wild rice and grapes

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