Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wash the four chicken thighs, pat dry, salt and pepper. put the thighs in a one gallon zip lock bag, and pour the juice of three lemons over the chicken and return to the frig until the next day. (i'll flip the zipped chicken a few times to make sure the lemon juice does its job.) on cook day, spray a 13-by-9-by-2 baking dish. spread the uncooked rice on the bottom, the thin sliced onions on top of the rice. place the four chicken thighs on top of the sliced onions and pour any juice in the bag over the chicken. squeeze the juice of one lemon over the chicken, then cover the chicken with the two thin sliced lemons. bake covered for one hour in a 350 degree oven. remove and let rest for five minutes. enjoy this lemon lemon chicken dinner!

Target recipe: combine chicken and lemon juice. marinate at least 6 hours or overnight, turning occasionally. remove chicken, discard marinade, reserving 1 tablespoons. combine flour, salt and pepper; dredge in flour (this step may be skipped). heat oil in large skillet over medium-high heat, fry in several batches. transfer to casserole large enough to hold chicken in single layer. combine peel and brown sugar in bowl, sprinkle over chicken. combine stock and 1 tbsp reserved marinate, pour around chicken. bake at 350°f 35-40 minutes. good served hot, even better served cold.