One Pan Lemon Garlic Chicken Dinner

With a zesty lemon, Dijon and garlic marinade these tender chicken legs are baked with vegetables and brown rice to give you a complete meal with little effort. For those busy days! 

Ingredients:

4 chicken legs, split drum and thigh

3 tbsps lemon juice, divided

zest of 1 lemon 

1 tbsp Dijon mustard

3 tsps minced garlic

1/4 tsp red pepper flakes

1 tsp basil flakes

salt and pepper to taste

2 tbsps olive oil, divided

1 green onion sliced

1 cup brown rice

2 1/2 cups chicken broth

1 cup frozen mixed, diced vegetables

salt and pepper to taste

Mix 2 tbsps lemon juice, zest, Dijon, garlic, red pepper flakes, basil, salt, pepper and 1 tbsp olive oil together. Smear all over chicken pieces and marinate on the counter for 30 minutes. Add 1 tbsp olive oil to a large skillet and brown the chicken 4 minutes on each side on medium heat. Remove to a plate. To the same skillet add the green onion and brown rice and toss 30 seconds. Add the broth, mixed vegetables, salt, pepper and 1 tbsp lemon juice scraping the pan to de-glaze. Bring to a boil then return the chicken to the pan. Reduce heat to a simmer, cover and cook 15 minutes. Then uncover and cook on medium high for 10 more minutes. Serves 4-6 

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