Description
One-Pan Lemon Ginger Tea Chicken with Rice & Potatoes is the perfect, packed-with-flavor, easy & fast to make dinner you’ve been looking for. The recipe uses a wonderful blend of zesty lemon and warm ginger flavors that enhances the chicken, potatoes and rice. The lemon ginger rice is especially awesome! The edges of the rice get a little cripsy in the pan and ends up with a rich, lemony, incredibly delicious taste when cooked under the chicken. I just close my eyes and say mmmmm when I think about it! When you’re rushing to get dinner on the table, this is the One-Pan chicken meal recipe you’ve been searching for.
Ingredients
For the Chicken
- 8 Chicken leg quarters (thigh and drumstick), skin removed
- 1/4 cup garlic oil or 1/4 cup extra virgin olive oil + 1 1/2 teaspoons garlic powder
- 4 lemon ginger tea bags
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Rice
- 2 1/2 cups long grain rice (I like Uncle Ben’s)
- 32 ounces chicken stock (1 carton)
- 6 tablespoons freshly squeezed lemon juice
For the Potatoes
- 1 1/2 pounds baby Yukon Gold potatoes, halved
- 1 tablespoon garlic oil or 1 tablespoon extra virgin olive oil + 1/2 teaspoon garlic powder
- 1/2 teaspoon Kosher salt
- 1 lemon ginger tea bag
To Finish
- 1 lemon ginger tea bag
- lemon wedges for garnish
Instructions
Prep
- Preheat oven to 350°F.
- Spray a heavy weight roasting pan with canola or olive oil spray. Set aside.
For the Chicken
- Place the chicken in a large bowl. Completely coat with the oil.
- Cut open the tea bags and sprinkle the tea contents over the chicken, then add the salt and pepper. Toss to coat completely. Allow the chicken to rest with the spices while you prepare the rice and potatoes.
For the Rice
- Evenly spread the rice in the prepared roasting pan. Pour the chicken stock over the rice so that the rice is completely covered.
- Add the lemon juice to the pan. Set aside.
For the Potatoes
- In a medium bowl, toss the potatoes with the oil until completely coated.
- Add the Kosher salt. Cut open the tea bag and sprinkle the contents over the potatoes. Toss until the salt and lemon ginger tea are evenly distributed over the potatoes. Set aside.
To Finish
- Evenly place the chicken quarters over the rice. The chicken may overlap slightly in the pan, that’s ok.
- Distribute the potatoes over the chicken. Cut open the last lemon ginger tea bag and sprinkle the contents evenly over the chicken and potatoes.
- Tightly cover the chicken with aluminum foil or a very tight fitting lid.
- Bake for 75 minutes covered.
- Remove the chicken from the oven and remove the foil/lid. Return the chicken to the center of the oven and broil on medium heat broil for 15 minutes until the chicken is browned.
- Served garnished with fresh lemon wedges.
Equipment
Potato Creamer Gold Organic, 24 Ounce
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Taylors of Harrogate Lemon & Ginger Herbal Tea
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Twinings Lemon & Ginger Herbal Tea
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Buy Now → Notes
I usually take the skin off of the chicken. It’s healthier, and this way you’re not removing all the flavor from the chicken when you take off the skin.
If you can’t find Baby Yukon Gold potatoes, you can use baby red potatoes or cut larger Yukon Gold/Yellow potatoes into smaller cubes.
Nutrition
- Serving Size:
- Calories: 619
- Sugar: 7.6 g
- Sodium: 555.6 mg
- Fat: 17.3 g
- Saturated Fat: 3.5 g
- Carbohydrates: 78.9 g
- Fiber: 3.2 g
- Protein: 38.9 g
- Cholesterol: 143.7 mg
