Simple delicious make-ahead weeknight meal to satisfy the whole family!
Keyword Chicken and Rice, Leg Quarts, Spring Chicken
Prep Time 20minutes
Cook Time 1hour30minutes
Total Time 1hour50minutes
3Chicken Leg Quarts
1/2zucchiniquartered and chopped
1/2yellow squashquartered and chopped
1small yellow onionchopped
1 1/2cupjasmine rice
1/2tspsalt and pepper
1lemonzested/ half juiced/ half sliced
2tbspfresh dill weedchopped
Preheat oven to 350 degrees
In a large skillet sautee Brussel sprouts, zucchini, yellow squash, grape tomatoes, yellow onion, radishes, and garlic over medium heat for 2-3 minutes until veggies soften.
Turn off heat and stir in 1 tbsp dill, the lemon zest, rice with the veggies.
In a large well-greased casserole dish pour the veggie rice mixture. Lay leg quarts on top of the rice veggie mixture. Pour lemon juice on top the leg quarts, sprinkle with salt and pepper. Sprinkle remaining 1 tbs dill over chicken and lay lemon slices on top of the leg quarts.
Pour veggie stock into the casserole dish with all the other ingredients. Cover and place in oven for 45 minutes.
After 45 minutes remove the cover (if the liquid is gone and rice still looks not fully cooked add 1/2 cup water or stock) and bake for an additional 30-45 minutes until chicken is golden brown.
Remove from oven allow to rest for 10 minutes then serve and enjoy!
Cooking time may very depending on size of leg quarts and altitude. Internal temp should be 165 degrees FahrenheitRice cook and texture may very depending on brand of rice you are using. This recipe is not for instant minute rice.