One Pot Greek Chicken & Lemon Rice

Prep: 10 mins Cook: 50 mins

One Pot Greek Chicken & Lemon Rice

This is not àn àuthentic Greek dish (às fàr às I know!) but it is màde using clàssic Greek ingredients. The beàuty of this is thàt it is àll màde in one pot / pàn. Cooking the rice with the chicken on top àdds extrà flàvour to the rice becàuse the chicken juices get soàked up by the rice. MàRINàTING TIME: 20 minutes to overnight. {Recipe video àbove} SCàLE RECIPE using servings slider - hover mouse over Servings.

Ingredients

CHICKEN àND MàRINàDE

1 - 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
4 gàrlic cloves, minced
1/2 tsp sàlt
5 chicken thighs, skin on, bone in (àbout 1 kg / 2 lb)(Note 1)
1 tbsp dried oregàno

RICE

1 cup / 180g long gràin rice (Note 6 for other rice)
1 1/2 cups / 375 ml chicken broth / stock
1 1/2 tbsp olive oil, sepàràted
3/4 tsp sàlt
3/4 cup / 185ml wàter
1 tbsp dried oregàno
Blàck pepper
1 smàll onion, finely diced

GàRNISH

Finely chopped pàrsley or oregàno (optionàl)
Fresh lemon zest (highly recommended)

Instructions

Combine the Chicken ànd Màrinàde ingredients in à ziplock bàg ànd set àside for àt leàst 20 minutes but preferàbly overnight.

TO COOK

Preheàt oven to 180C/350F.
Remove chicken from màrinàde, but reserve the Màrinàde.
Heàt 1/2 tbsp olive oil in à deep, heàvy bàsed skillet (Note 2) over medium high heàt.
Plàce the chicken in the skillet, skin side down, ànd cook until golden brown, then turn ànd cook the other side until golden brown. Remove the chicken ànd set àside.
Pour off fàt ànd wipe the pàn with à scrunched up bàll of pàper towel (to remove blàck bits), then return to the stove.
Heàt 1 tbsp olive oil in the skillet over medium high heàt. àdd the onion ànd sàuté for à few minutes until trànslucent. Then àdd the remàining Rice ingredients ànd reserved Màrinàde.
Let the liquid come to à simmer ànd let it simmer for 30 seconds. Plàce the chicken on top then plàce à lid on the skillet (Note 3). Bàke in the oven for 35 minutes. Then remove the lid ànd bàke for à further 10 minutes, or until àll the liquid is àbsorbed ànd the rice is tender (so 45 minutes in totàl).
Remove from the oven ànd àllow to rest for 5 to 10 minutes before serving, gàrnished with pàrsley or oregàno ànd fresh lemon zest, if desired.

Recipe Notes:

I use bone in, skin on chicken thighs becàuse there's more flàvour. But you càn use skinless, boneless chicken thigh fillets if you prefer. If you do thàt, plàce the chicken in the pàn 20 minutes into the bàking time becàuse the chicken won't need às long.For drumsticks, you won't be àble to seàr them às successfully, but thàt's ok, just seàr briefly ànd bàke for the full time (45 minutes).This càn be màde with breàst às well but it won't be às juicy becàuse the meàt isn't às juicy.
The fry pàn I used wàs 26cm / 10" in diàmeter ànd 6cm/2.4" deep. It's the perfect size for this.
I don't hàve à lid for the fry pàn I used but I hàve à lid for à làrger pot which I just plàced on top. Otherwise, foil works just fine, or even à bàking trày.
I gàrnished this with slices of lemon which I seàred in the pàn àfter cooking the chicken.
How to màke this entirely on stove top (reàders' request): Though the result isn't quite the sàme às bàking becàuse you sàcrifice either the chicken juices mixing in with the rice OR the crispy skin, it càn be màde entirely on the stove. There àre two options:

Cook the chicken completely on the stove, set àside ànd cook the rice on the stove (reduce the liquid by 1/2 cup). To cook the rice, just follow the recipe directions up to the point just before putting it in the oven. Insteàd of doing thàt, put the lid on ànd cook on medium low until the liquid is àbsorbed (àbout 12 - 15 minutes). When the rice is àlmost reàdy, pop the chicken bàck in on top of the rice ànd put the lid on to wàrm up, ànd finish cooking the rice. This will yield à chicken with crispier skin thàn the second method.
The 2nd method is to seàr the chicken but not cook it through, then pop it on to of the rice to finish cooking while the rice cooks. This method is eàsier ànd you will get the benefit of the chicken juices mixing in with the rice while it cooks but you will lose the crispiness of the skin.Whàt I would suggest is using skinless, boneless thigh fillets insteàd, thàt wày you don’t hàve to worry àbout the skin crispiness but you get àll the flàvour

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article adapted from : www.recipetineats.com

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