Lemon Chicken

Lemon Chicken

1 tsp dried thyme leaves
1 tsp salt
½ tsp pepper
¼ teaspoon crushed garlic
1/3 cup lemon juice
2.5 lbs boneless chicken pieces (breasts and/or thisghs)
1.5 cups uncooked rice

Mix all the spices and lemon juice in a 1-gallon bag, add chicken pieces and freeze.

To serve:
Thaw chicken. Preheat oven to 450. Arrange chicken skin side down in a baking dish treated with nonstick spray. Pour liquid over chicken. Bake 20 minutes. Turn chicken over and baste it. Bake 15-20 minutes longer or until chicken is tender and no longer pink. Serve chicken over rice.

Serving Directions for rice:
Combine packet of rice, 3 cups water, 1 teaspoon salt and 1 tablespoon oil in large saucepan. Stir. Bring to a rolling boil, then lower heat to simmer. Cover with a tight-fitting lid and simmer for 15 minutes. Do not lift lid while cooking. After cooking, set pan off the heat for an additional 5 minutes, again DO NOT LIFT THE LID.