One-Pot Greek Chicken & Lemon Rice
Directions
- 1Combine chicken thighs, lemon zest, lemon juice, oregano, garlic, and salt in a ziplock bag; marinate for at least 20 minutes.
- 2Preheat oven to 180C/350F (160C fan).
- 3Remove 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.
- 4Cook onion in the same skillet for 2 minutes.
- 5Add rice, chicken broth, water, oregano, salt, and pepper to the skillet.
- 6Stir in the reserved marinade.
- 7Bring to a simmer and simmer for 30 seconds.
- 8Place chicken on top of the rice mixture.
- 9Cover and bake for 35 minutes.
- 10Remove the lid and bake for a further 10 minutes, or until the liquid is absorbed.
- 11Rest for 10 minutes before serving, garnished with fresh parsley, oregano, and lemon zest.
Ingredients
- 5 chicken thighs
- 2 medium lemons
- 1 tbsp oregano
- 4 garlic cloves
- 0.5 tsp salt
- 1.5 tbsp olive oil
- 1 small onion
- 1 cup rice
- 1.5 cups chicken broth / stock
- 0.75 cup water
- 0.75 tsp salt
- 0.75 tsp black pepper
- 4 tbsp lemon juice
Equipment
ziplock bagoven proof skilletpaper towel
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