One Pot Greek Chicken & Lemon Rice

You will get a cooking experience with recipes that are simple but will create a taste that can make you fall in love with this recipe.

let's just discuss the steps to cook, don't let you skip a single step okay

Article Adapted from : www.thechunkychef.com

Ingredients

CHICKEN AND MARINADE

1 tbsp dried oregano
4 garlic cloves, minced
1/2 tsp salt
5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)(Note 1)
1 - 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)

RICE

3/4 cup / 185ml water
1 1/2 tbsp olive oil, separated
1 small onion, finely diced
1 tbsp dried oregano
3/4 tsp salt
1 cup / 180g long grain rice (Note 6 for other rice)
1 1/2 cups / 375 ml chicken broth / stock
Black pepper

GARNISH

Fresh lemon zest (most recommended)

Finely chopped parsley or oregano (if you like)

Instructions

Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.

TO COOK

You need preheat oven to 180C/350F.
First step, remove chicken from marinade, but reserve the Marinade.
Second, Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
Then, 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.
After that, Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
Oke then, heat 1 tbsp 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.
Next, 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 (Note 3). 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).
Finally, 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.

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