CRISPY LEMON CHICKEN WITH RICE AND SWEET POTATO RECIPE

Crispy Lemon Chicken with Rice and Sweet Potato Recipe image

Number Of Ingredients 13

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2 sweet potatoes, scrubbed, trimmed, and cut into 1/8-inch (3-mm) slices
1 large yellow onion, cut into 1/8-inch (3-mm) slices
1 lemon (preferably Meyer) scrubbed and cut into 1/8-inch (3-mm) slices
1 Juice of 1 lemon
1 tablespoon Worcestershire sauce
1 teaspoon Onion powder
1 teaspoon Thyme 4 sprigs or
1 Butterflied chicken
1 cup Rice long grain white
1 teaspoon Light olive oil
1/2 teaspoon tumeric
1 lemon zest
2 cups boiling water

Steps:

Preheat the oven to 375°F (190°C)
To prepare the chicken, drizzle 1 tablespoon extra-virgin olive oil into a large baking dish (at least 9 by 12 inches/23 by 30 cm). Add the sweet potato and onion slices, season with salt and pepper, and toss them in the oil.
Arrange the potato and onion slices in a single layer in the base of the dish. Place the lemon slices over them.
In a small bowl, whisk together the lemon juice, Worcestershire sauce, onion powder, and thyme. Drizzle this mixture all over the chicken and rub into the top and underside of the chicken, coating it as much as you can.
Place the seasoned chicken, skin side up, in the center of the baking dish.
To prepare the rice, rinse the rice under cold running water and drain. Transfer to a small bowl and stir in the olive oil, turmeric, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Scatter the rice around the chicken in the baking dish
Pour the boiling water directly over the scattered rice (but not over the chicken). Cover the dish tightly with aluminum foil and bake in the oven for 45 minutes
Remove from the oven and uncover. Return to the oven to cook until crispy, 30 minutes longer