One Pot Greek Chicken and Lemon Rice Recipe
Chicken and Marinade
chicken thighs, skin on, bone in
1 - 2 lemons, zest + 4 Tbs. lemon
Tbs. dried oregano
4 garlic cloves, minced
1 tsp salt
Tbs. olive oil, separated
1 small onion, finely diced
1 cup long grain
1-1/2 cups chicken broth / stock
3/4 cup water
1 Tbs. dried
1 tsp salt
Finely chopped parsley or
Fresh lemon zest (highly recommended)
1. Combine the Chicken and Marinade ingredients in a ziplock bag and set aside
for at least 20 minutes but preferably overnight.
2. Preheat oven to
350F. Remove chicken from marinade, but reserve the Marinade. Heat 1/2 Tbs.
olive oil in a deep, heavy based skillet over medium high heat. Place the
chicken in the skillet, skin side down, and cook until golden brown, then turn
and cook the other side until golden brown. Remove the chicken and set aside.
3. Pour off fat and wipe the pan with a scrunched up ball of paper towel (to
remove black bits), then return to the stove.
4. Heat 1 Tbs. olive oil in
the skillet over medium high heat. Add the onion and sauté for a few minutes
until translucent. Then add the remaining Rice ingredients and reserved
Marinade. Let the liquid come to a simmer and let it simmer for 30 seconds.
Place the chicken on top then place a lid on the skillet. Bake in the oven for
35 minutes. Then remove the lid and bake for a further 10 minutes, or until all
the liquid is absorbed and the rice is tender (so 45 minutes in total). Remove
from the oven and allow to rest for 5 to 10 minutes before serving, garnished
with parsley or oregano and fresh lemon zest, if desired. Serves: 5