One Pot Greek Chicken with Lemon Rice

Image and recipe adapted from Recipe Tin


   Chicken and Marinade
5 - 7 Chicken thighs
1 lemon (zest and juice)
1 tbsp dried oregano
4 garlic cloves, minced
1 tsp salt

1 1/2 tbsp olive oil
1 small onion, finely diced
1 cup long grain rice
1 1/2 cups chicken broth
3/4 cup water
1 tbsp dried oregano
salt and pepper


1. Combine the chicken and marinade ingredients in a ziplock bag and set aside for at least 20 minutes bur preferably overnight.
   To Cook
1. preheat oven to 350
2. remove chicken from marinade, but reserve the marinade
3. heat olive oil in a deep, heavy based skillet over medium heat
4. place the chicken in the skillet and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
5. add a little more olive oil if needed and saute onion for a few minutes until translucent. Then add the remaining rice ingredients and reserved marinade.
6. Let the liquid come to a simmer then place the chicken on top and put lid on skillet. 
7. Bake covered for 35 - 45 minutes until all liquid is absorbed and the rice is tender. 


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