1 Chicken, in pieces [3 lb]
1/4 c soy sauce, low-sodium
2 tb lemon juice
1 tb vegetable oil
1/2 ts Lemon pepper
1/2 ts Ground ginger
1 garlic clove, minced
1 c Long-grain rice
Grated lemon rind

Remove skin from chicken pieces; place chicken in shallow dish.

Combine soy sauce, lemon juice, oil, lemon pepper, ginger, 1 cup

water and garlic; pour over chicken. Cover and refrigerate for at

least 8 hours or up to 24 hours turning occasionally.

Sprinkle rice evenly in bottom of 12-cup greased casserole; arrange

chicken pieces over rice. Pour in marinade. Cover and bake in 325F

160C oven for 40 minutes. Uncover; bake for 30-40 minutes or until

chicken is no longer pink inside.

Garnish with lemon rind.

You can substitute 2 lb chicken legs for the chicken; bake in a

13x9-inch baking dish. Lemon pepper can be found in most spice
sections of supermarkets.

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