Lemon Lemon Chicken

1. 1

   Wash the four chicken thighs, pat dry, salt and pepper.

2. 2

   Put the thighs in a one gallon zip lock bag, and pour the juice of three lemons over the chicken and return to the frig until the next day.

3. 3

   (I'll flip the zipped chicken a few times to make sure the lemon juice does its job.)

4. 4

   On cook day, spray a 13-by-9-by-2 baking dish.

5. 5

   Spread the uncooked rice on the bottom, the thin sliced onions on top of the rice.

6. 6

   Place the four chicken thighs on top of the sliced onions and pour any juice in the bag over the chicken.

7. 7

   Squeeze the juice of one lemon over the chicken, then cover the chicken with the two thin sliced lemons.

8. 8

   Bake covered for one hour in a 350 degree oven.

9. 9

   Remove and let rest for five minutes.

10. 10

    Enjoy this lemon lemon chicken dinner!

No additional tips available.