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

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

There's something so comforting about a homemade meal that brings everyone together. The aroma of lemon and garlic wafting through the kitchen can transport you back to family dinners or cozy nights in. This Ultimate Lemon-Garlic Chicken Plate with Rice & Crispy Potato Wedges is not just a meal; it's a memory waiting to be created. And the best part? It's easy to whip up, making it perfect for busy weeknights or a memorable weekend feast!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 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
  • 4 cloves garlic minced
  • 1/4 cup fresh lemon juice
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 zest lemon
For the Rice
  • 1 cup long-grain rice
  • 2 cups chicken broth or water
  • 1 tbsp butter
For the Crispy Potato Wedges
  • 4 medium potatoes cut into wedges
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste seasonings
  • Fresh parsley, chopped

Equipment

  • Bowl
  • Saucepan
  • Baking Sheet
  • Grill Pan or Skillet

Method
 

  1. Step 1: In a bowl, mix together minced garlic, lemon juice, olive oil, oregano, salt, pepper, and lemon zest. Add the chicken breasts to the bowl and coat them in the marinade. Cover and let it marinate for at least 30 minutes (if you have time, marinating for up to 2 hours in the refrigerator will deepen the flavor).
  2. Step 2: In a saucepan, bring chicken broth (or water) to a boil. Add rice and a pinch of salt. Reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is tender and liquid is absorbed. Remove from heat and stir in butter for a creamy finish.
  3. Step 3: Preheat the oven to 425°F (220°C). In a large bowl, toss potato wedges with olive oil, paprika, garlic powder, onion powder, salt, and pepper until well coated. Spread the wedges in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
  4. Step 4: Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6-7 minutes on each side, or until cooked through (internal temperature should reach 165°F/75°C). Let the chicken rest for a few minutes before slicing.
  5. Step 5: Serve the lemon-garlic chicken over a bed of rice, alongside the crispy potato wedges. Garnish with fresh parsley and additional lemon wedges if desired.

Notes

Store the chicken, rice, and potato wedges in separate airtight containers in the refrigerator. Leftover chicken will stay good for 3-4 days, while the rice and potato wedges are best consumed within 2-3 days. Reheat in the oven for crispy potatoes or in the microwave for a quick meal.