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Lemon Garlic Chicken with Tomato Rice & Roasted Veggies

Prep 25 min Cook 45 min Difficulty 3/5

Simple lemon garlic chicken served with tomato rice and roasted vegetables—25 min prep, 45 min cook. Easy weeknight dinner.

Why this recipe works

A balanced, family-friendly meal: lemon garlic chicken served with tomato-scented rice and oven-roasted potatoes and carrots. Suits cooks who want a solid weeknight dinner with straightforward steps. This recipe uses common pantry ingredients and separates roasting and stovetop steps so you can cook efficiently and serve hot components together.

Search intent: looking for a complete weeknight dinner recipe
  • lemon garlic chicken recipe
  • tomato rice side dish
  • easy roasted vegetables dinner
  • weeknight chicken and rice
  • one-pan chicken rice recipe

Key takeaways

Prep in 25 minutes, cook in about 45 minutes.
Brown chicken first for better flavor, then finish in oven.
Hard-boil eggs separately if using as a garnish or side.

Recipe guide

A balanced, family-friendly meal: lemon garlic chicken served with tomato-scented rice and oven-roasted potatoes and carrots. Suits cooks who want a solid weeknight dinner with straightforward steps. This recipe uses common pantry ingredients and separates roasting and stovetop steps so you can cook efficiently and serve hot components together.

One pan for browning and rice plus a sheet pan for veggies makes this a straightforward one-dinner solution.

  • Prep in 25 minutes, cook in about 45 minutes.
  • Brown chicken first for better flavor, then finish in oven.
  • Hard-boil eggs separately if using as a garnish or side.

Prep and timing

Prep (25 min): halve or quarter potatoes, chop carrots and onion, mince garlic, zest and juice lemon, dice tomatoes, rinse rice. Season chicken with salt, pepper, lemon zest and half the minced garlic. Cook (45 min): roast vegetables at 425°F (220°C) tossed with 1 tbsp olive oil, salt and pepper for 25–30 minutes. Meanwhile, brown chicken in 1 tbsp olive oil in a skillet 3–4 min per side.

Step-by-step cooking

Tomato rice: sauté remaining onion and garlic in the chicken pan, add diced tomatoes and rice, stir 1–2 minutes. Add 1 cup milk (or 1 cup water + 2 tbsp milk), season, bring to a simmer, cover and cook 15–18 minutes until rice is tender. Finish chicken: nestle browned chicken into rice or transfer to oven with vegetables; roast together 12–15 minutes until internal temp reaches 165°F (74°C).

Serving, tips and swaps

Serve: spoon tomato rice onto plates, top with lemon garlic chicken and roasted vegetables. Garnish with lemon juice and extra cracked pepper. Tips: Pat chicken dry before browning for better color. If using bone-in, add 10–15 minutes roasting time. Eggs: hard-boil separately (9–11 min) as a garnish or side.

Ingredients

  • 4 pieces chicken (bone-in or boneless)
  • 1 cup rice
  • 2 medium tomatoes
  • 4 cloves garlic
  • 1 cup milk
  • 2 tablespoons olive oil
  • 1 lemon
  • 2 medium potatoes
  • 1 medium onion
  • 2 carrots
  • 2 eggs
  • salt to taste
  • pepper to taste

Instructions

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FAQs

Can I use bone-in or boneless chicken? Use bone-in for more flavor and juicier meat; boneless cooks faster. Adjust cooking time by 10–15 minutes for bone-in.
How do I store and reheat leftovers? Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through to keep vegetables crisp.
Can I modify dairy or flavorings? Yes—swap milk for plain yogurt or coconut milk if you prefer. Add herbs (thyme, oregano) or a pinch of chili flakes for variation.