Mediterranean Lemon Chicken with Rice

Preparation of the Chicken Preheat the oven to 375°F (190°C).

2.Cut one lemon into thin slices and set them aside for later. Cut the other lemon in half.

3.Remove the giblets from the chicken and pat it dry with paper towels.

4.Season the chicken with salt, black pepper, dried oregano, and dried thyme, rubbing the seasoning both inside and outside the chicken.

5.Place the lemon halves inside the chicken cavity along with the garlic cloves.

6.Tie the chicken legs together with kitchen twine and tuck the wing tips under the body of the chicken to prevent burning.

Cooking the Mediterranean Lemon Chicken In a roasting pan, place the chicken and drizzle with olive oil. Add the sliced lemons, olives, and onions around the chicken. Add the water to the pan.

8.Roast the chicken in the preheated oven for 1 hour and 30 minutes or until the internal temperature reaches 165°F (74°C) and the juices run clear. Baste the chicken with the pan juices occasionally while cooking.

Preparation of the Aromatic Rice Rinse the rice under cold water until the water runs clear. Drain the rice.

10.In a saucepan, heat the olive oil over medium heat. Add the rice and stir to coat the grains with the oil.

11.Add the water and a pinch of salt to the saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.

Preparation of the Fresh Cucumber and Tomato Salad Dice the cucumbers, tomatoes, and pickles and place them in a salad bowl.

Assembling the Dish Once the chicken is cooked and the rice is ready, transfer the chicken to a serving platter and let it rest for 10 minutes before carving.

14.Serve the Mediterranean Lemon Chicken with the aromatic rice alongside the fresh cucumber and tomato salad. Enjoy!

Note The leftover chicken can be used for sandwiches or salads the next day.