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Ultimate Lemon-Garlic Chicken Recipe with Rice and Crispy Potato Wedges

Ultimate Lemon-Garlic Chicken Plate with Rice & Crispy Potato Wedges

There's something truly comforting about a hearty meal that fills your kitchen with mouthwatering aromas. The Ultimate Lemon-Garlic Chicken Plate with Rice & Crispy Potato Wedges is one of those dishes that instantly transports you to a cozy family gathering. It’s not just a recipe; it’s a memory in the making. Plus, it’s quick and easy to prepare, making it perfect for busy weeknights when you crave something special!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon-Garlic Chicken
  • 4 pieces boneless, skinless chicken breasts The star of the show! Tender and juicy.
  • 4 cloves garlic minced
  • 1/4 cup fresh lemon juice Brightens up the dish.
  • 1 tbsp lemon zest For an extra zing!
  • 1/4 cup olive oil Keeps the chicken moist.
  • 1 tsp dried oregano A hint of earthiness.
For the Rice
  • 1 cup long-grain rice Fluffy and perfect!
  • 2 cups chicken broth Adds flavor to the rice.
  • 1 tbsp butter Makes the rice creamy.
For the Crispy Potato Wedges
  • 4 medium potatoes cut into wedges
  • 2 tbsp olive oil Helps achieve that crispy texture.
  • 1 tsp paprika For a little warmth.
  • 1 tsp garlic powder Boosts the flavor.
  • 1 tsp onion powder Adds depth.

Equipment

  • Mixing Bowl
  • Grill or Skillet
  • Medium Saucepan
  • Baking Sheet

Method
 

  1. Step 1: In a mixing bowl, combine minced garlic, lemon juice, lemon zest, olive oil, oregano, salt, and pepper to create a flavorful marinade.
  2. Step 2: Place the chicken breasts in a resealable plastic bag or shallow dish, then pour the marinade over the chicken. Seal or cover, and let it marinate in the refrigerator for at least 30 minutes (up to 4 hours for a deeper flavor).
  3. Step 3: Preheat your grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
  4. Step 4: In a medium saucepan, melt butter over medium heat. Add the rice and toast for 2-3 minutes, stirring frequently.
  5. Step 5: Add chicken broth and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed.
  6. Step 6: Remove from heat and fluff with a fork before serving.
  7. Step 7: Preheat the oven to 425°F (220°C).
  8. Step 8: In a large bowl, toss potato wedges with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
  9. Step 9: Spread the wedges in a single layer on a baking sheet lined with parchment paper.
  10. Step 10: Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The chicken can be reheated in the microwave or on the stovetop; just be careful not to dry it out. For the potato wedges, reheat them in the oven at 350°F (175°C) to help regain some crispiness.