One-Pot Greek Chicken & Lemon Rice

55 mins
Serves 5
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Directions

  1. 1Combine chicken thighs, lemon zest, lemon juice, oregano, garlic, and salt in a ziplock bag; marinate for at least 20 minutes.
  2. 2Combine chicken thighs, lemon zest, lemon juice, oregano, garlic, and salt in a ziplock bag; marinate for at least 20 minutes.
  3. 3Combine chicken thighs, lemon zest, lemon juice, oregano, garlic, and salt in a ziplock bag; marinate for at least 20 minutes.
  4. 4Preheat oven to 180C/350F (160C fan).
  5. 5Preheat oven to 180C/350F (160C fan).
  6. 6Preheat oven to 180C/350F (160C fan).
  7. 7Remove chicken from marinade, reserving the marinade. Heat olive oil in an oven-proof skillet over medium-high heat; cook chicken until golden brown on both sides. Remove and set aside.
  8. 8Remove chicken from marinade, reserving the marinade. Heat olive oil in an oven-proof skillet over medium-high heat; cook chicken until golden brown on both sides. Remove and set aside.
  9. 9Remove chicken from marinade, reserving the marinade. Heat olive oil in an oven-proof skillet over medium-high heat; cook chicken until golden brown on both sides. Remove and set aside.
  10. 10Cook onion in the same skillet for 2 minutes.
  11. 11Cook onion in the same skillet for 2 minutes.
  12. 12Cook onion in the same skillet for 2 minutes.
  13. 13Add rice, chicken broth, water, oregano, salt, and pepper to the skillet.
  14. 14Add rice, chicken broth, water, oregano, salt, and pepper to the skillet.
  15. 15Add rice, chicken broth, water, oregano, salt, and pepper to the skillet.
  16. 16Stir in the reserved marinade.
  17. 17Stir in the reserved marinade.
  18. 18Stir in the reserved marinade.
  19. 19Bring to a simmer and simmer for 30 seconds.
  20. 20Bring to a simmer and simmer for 30 seconds.
  21. 21Bring to a simmer and simmer for 30 seconds.
  22. 22Place chicken on top of the rice mixture.
  23. 23Place chicken on top of the rice mixture.
  24. 24Place chicken on top of the rice mixture.
  25. 25Cover and bake for 35 minutes.
  26. 26Cover and bake for 35 minutes.
  27. 27Cover and bake for 35 minutes.
  28. 28Remove the lid and bake for a further 10 minutes, or until the liquid is absorbed.
  29. 29Remove the lid and bake for a further 10 minutes, or until the liquid is absorbed.
  30. 30Remove the lid and bake for a further 10 minutes, or until the liquid is absorbed.
  31. 31Rest for 10 minutes before serving, garnished with fresh parsley, oregano, and lemon zest.
  32. 32Rest for 10 minutes before serving, garnished with fresh parsley, oregano, and lemon zest.
  33. 33Rest for 10 minutes before serving, garnished with fresh parsley, oregano, and lemon zest.

Ingredients

  • 5 chicken thighs
  • 5 chicken thighs
  • 5 chicken thighs
  • 2 medium lemons
  • 2 medium lemons
  • 2 medium lemons
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 1 tbsp oregano
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 1.5 tbsp olive oil
  • 1.5 tbsp olive oil
  • 1.5 tbsp olive oil
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 1 cup rice
  • 1 cup rice
  • 1 cup rice
  • 1.5 cups chicken broth / stock
  • 1.5 cups chicken broth / stock
  • 1.5 cups chicken broth / stock
  • 0.75 cup water
  • 0.75 cup water
  • 0.75 cup water
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.75 tsp salt
  • 0.75 tsp black pepper
  • 0.75 tsp black pepper
  • 0.75 tsp black pepper
  • 4 tbsp lemon juice
  • 4 tbsp lemon juice
  • 4 tbsp lemon juice

Equipment

ziplock bagoven proof skilletpaper towel