Lemon pepper chicken with rice and spinach

Finally cooked the chicken I marinated a while back. I pulled it out of the freezer to defrost in the morning. I’m so glad I did. I hadn’t really decided how to cook it or what to serve it with but we got home late and I was exhausted, so I cooked it in the oven (^_^)

I put the chicken pieces in a foiled pan and put them in the oven uncovered at 200°C and set the timer for 45 min.   Before starting on the veggies I added rice to the boiling water which I’d put on the stove before starting on the chicken. This way everything cooks at the same time.

The spinach has also been defrosting. This spinach was blanched about 4 weeks ago. I fried it in a bit of garlic and some salt. Very simple.

Because the spinach was already blanched, it only needs to cook for a few minutes (3 to 4) and it’s done.

Then I just relaxed and waited for the oven timer to ring.

When it did, I pulled out the chicken and basted it (cooking oil mixed with salt, the marinade didn’t have salt so it needed to be salted) them put it back in the oven for 15 minutes at 180°C

I also warned up the leftover star anise white sauce to put over the rice.

Husband Rating:

The Chicken was very good. It had more orange than lemon flavour and it had some sweet notes. I think next time I will omit the pepper from the marinade though, I don’t think it needed it.