Herbed Chicken With Lemon

Easy marinated chicken with lemon and herbs.

Ingredients:

• 3 to 4 pounds chicken pieces
• 3 large garlic cloves, sliced
• 1 1/2 cups lemon juice (about 6 to 8 large lemons)
• 1/4 cup all-purpose flour
• 1/2 tablespoon hot paprika
• 1 to 2 tablespoons olive oil
• 1 cup long-grain white rice
• 1 med. yellow onion, thinly sliced (1 1/2 cups)
• salt, optional, and freshly ground
• pepper to taste
• about 1 cup mixed chopped fresh herbs - Italian flat leaf parsley, dill, rosemary, oregano, thyme, etc.
• 1 3/4 cup chicken broth

Preparation:

Wash chicken and pat dry. Put chicken pieces and garlic in a shallow glass dish and pour lemon juice over. Cover with plastic wrap and refrigerate for 4 to 8 hours. Turn a few times while marinating.

Drain chicken, reserving lemon juice garlic mixture. In a large food storage bag, shake flour and paprika. Add chicken pieces and shake to coat.

In a large skillet, heat oil over medium heat; brown chicken pieces until golden brown, about 5 minutes on each side.

Put rice in a 5- to 6-quart slow cooker; top with onion and chicken. In a small saucepan, whisk together reserved lemon juice mixture, herbs, salt, pepper, and broth. Bring lemon herb mixture to a full boil; pour over chicken. Cover and cook on low for 6 to 8 hours or high for 2 1/4 to 3 hours, until chicken is tender and juices run clear.

Serves 4.
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