Lemony Chicken & Rice

I couldn’t say who loves this recipe best, because it gets raves every time I serve it! Occasionally I even get a phone call or email from a friend requesting the recipe, and it's certainly a favorite for my grown children and 15 grandchildren.

Ingreadient:

• 2 cups water
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 2 teaspoons ground ginger
• 2 teaspoons pepper
• 16 bone-in chicken thighs, skin removed (about 6 pounds)
• 2 cups uncooked long grain rice
• 4 tablespoons grated lemon zest, divided
• 2 medium lemons, sliced

Directions :

1. In a large shallow dish, combine the first 7 ingredients. Add chicken; turn to coat and cover. Refrigerate 4 hours or overnight.
2. Preheat oven to 325°. Spread 1 cup rice into each of 2 greased 13x9-in. baking dishes. Top each with 1 tablespoon lemon zest, 8 chicken thighs and half the marinade. Top with sliced lemons.
3. Bake, covered, 40 minutes. Bake, uncovered, until a thermometer inserted in chicken reads 170°-175°, 15-20 minutes longer. Sprinkle with remaining lemon zest.