In this tasty chicken recipe, lime zest adds fragrance to rice, while lime juice gives carrots a citrus kick.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees. Place chicken in the center of a large rimmed baking sheet; season with curry powder, salt, and pepper. Scatter carrots around chicken. Roast, occasionally brushing chicken and tossing carrots with pan drippings, until chicken is cooked through, and an instant-read thermometer inserted in the thickest part of thigh (avoiding bone) registers 165 degrees, 35 to 45 minutes.

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  • Meanwhile, in a small saucepan with a lid, bring 2 cups water to a boil; season with salt and pepper. Add rice; return to a boil. Stir, and reduce heat to low. Cover, and simmer 18 to 20 minutes. Remove from heat, and scatter lime zest over rice. Cover pan, and let steam 5 to 10 minutes.

  • Transfer chicken to a plate. Sprinkle lime juice over carrots (still on hot baking sheet); toss, scraping up and incorporating any browned bits. Fluff rice gently with a fork; serve with chicken and carrots.

Reviews (13)

32 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 12
  • 2 star values: 5
  • 1 star values: 0
Rating: Unrated
11/23/2014
This is our favorite! I had never used leg quarters, and was not confident, but tried it and I'm a convert -and they are inexpensive! Hubby was anxious about the curry, but it bakes up to a deep flavor that is warm, not hot, and SO savory. The carrots brown so nicely and the lime brightens the flavor. Steaming the lime zest with the rice ties the whole dish together and gives you the satisfaction of using the whole fruit and avoiding any waste - or leaving any great flavor off the plate!
Rating: Unrated
12/14/2009
Why does this thing always cut off my comments?!?!? This is also good with boneless chicken or turkey thighs.
Rating: Unrated
12/14/2009
DELICIOUS
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Rating: Unrated
01/21/2009
The recipe looks really good. I'm gonna try it for dinner tonight. Easy to prepare, I'm sure it will go into my collection of favorite recipes.
Rating: Unrated
11/19/2008
The curry and the lime make regular ingredients a little more exciting. I liked this recipe!
Rating: Unrated
11/12/2008
This made a great dinner! I used skinless boneless chicken legs to make it healthier, and cooked it in a smaller sized rimmed baking sheet so that the carrots could absorb more of the juices. It was an easy dinner that took now time, and was delicious! It's going in the recipe book!
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Rating: Unrated
05/23/2008
Wow! This was the first time I cooked chicken legs and this recipe was superb! The lime zest in the rice was refreshing, but the lime juice on the bake carrots was divine. This is a recipe that I will use again
Rating: Unrated
05/18/2008
Easy and aromatic, subtle flavors. The lime zest really adds another dimension to the nuttiness of the brown rice. Will have to try the variations suggested by other cooks. Thanks for the tips.
Rating: Unrated
04/29/2008
Sorry, make sure you drain the carrots before adding marsala and butter.
Rating: Unrated
04/29/2008
Instead of placing the carrots in with the chicken, put them into a steamer or microwave which it quicker anyway. When cooked, add a little marsala and a knob of butter, there much flavoursome then.
Rating: Unrated
02/28/2008
The whole family loved this dinner, especially the carrots(didn't squeeze the juice on though). The curry is nice
Rating: Unrated
01/31/2008
Everyone enjoyed the chicken and the rice very much, but the carrots didn't taste that great. I was wondering if another vegetable could be substituted in place of the carrots. Turnips maybe?
Rating: Unrated
01/31/2008
Everyone enjoyed the chicken and the rice very much, but the carrots didn't taste that great. I was wondering if another vegetable could be substituted in place of the carrots. Turnips maybe?