Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 5
This one-pan chicken and rice dish with classic Greek flavours is a must and for keeps! A complete meal that you can make easily and quickly. This will surely leave anyone satisfied!
Ingredients
MARINADE:
5 bone-in, skin-on chicken thighs
1 teaspoon dried minced onion
2 teaspoons dried oregano
4-5 cloves garlic, minced
zest of 1 lemon
1-2 tablespoons olive oil to make a loose paste
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
RICE:
1 large yellow onion, peeled and diced
1 1/2 tablespoons olive oil
2 c. chicken stock
1 1/4 teaspoon dried oregano
5 cloves garlic, minced
1 c. dry long-grain white rice (NOT minute or quick-cooking varieties)
fresh minced parsley, for garnish
extra lemon zest, for garnish
lemon slices, optional
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
How to make One Pan Greek Lemon Chicken and Rice
Step 1: Add the marinade ingredients except for the chicken in a large resealable plastic bag. Seal the bag and massage to combine the ingredients. Then, add the chicken thighs. Massage to coat the chicken. Keep the bag in the fridge for about 15 minutes up to overnight to marinate the chicken.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: To a large cast-iron or heavy oven-safe skillet, heat 1 1/2 tbsp olive oil over medium-high heat. Make sure to shake the excess marinade off before placing the chicken thighs to the hot oil, skin-side down. Sear the chicken for about 4 to 5 minutes on each side. When done, transfer the cooked chicken to a plate.
Step 4: Using a paper towel, lightly wipe the skillet to remove any blackened bits. Reserve the chicken grease.
Step 5: Adjust the heat to medium and add the onion to the same pan. Cook for about 3 to 4 minutes or until soft and slightly charred. Then, add the garlic and cook for an additional minute before adding the rice, oregano, salt, and pepper. Mix and cook for a minute more.
Step 6: To the pan, pour the chicken stock and adjust the heat to medium-high. Bring the mixture to a simmer. Place the chicken thighs over the rice mixture once the mixture is simmering.
Step 7:Put the lid on or cover with foil. Place in the preheated oven and bake for about 35 minutes. Remove the cover and continue baking for another 10 to 15 minutes or until the liquid is gone, the rice is tender, and the chicken is completely cooked.
Step 8: Serve the chicken and rice right away. Enjoy!
Tips:
If using boneless skinless chicken breasts, add it to the pan 15 minutes into the (covered) baking time and cook as directed.
Ingredients
- MARINADE:
- 5 bone-in, skin-on chicken thighs
- 1 teaspoon dried minced onion
- 2 teaspoons dried oregano
- 4-5 cloves garlic, minced
- zest of 1 lemon
- 1-2 tablespoons olive oil to make a loose paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- RICE:
- 1 large yellow onion, peeled and diced
- 1 1/2 tablespoons olive oil
- 2 c. chicken stock
- 1 1/4 teaspoon dried oregano
- 5 cloves garlic, minced
- 1 c. dry long-grain white rice (NOT minute or quick-cooking varieties)
- fresh minced parsley, for garnish
- extra lemon zest, for garnish
- lemon slices, optional
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
Step 1: Add the marinade ingredients except for the chicken in a large resealable plastic bag. Seal the bag and massage to combine the ingredients. Then, add the chicken thighs. Massage to coat the chicken. Keep the bag in the fridge for about 15 minutes up to overnight to marinate the chicken.
Step 2: Prepare the oven. Preheat it to 350 degrees F.
Step 3: To a large cast-iron or heavy oven-safe skillet, heat 1 1/2 tbsp olive oil over medium-high heat. Make sure to shake the excess marinade off before placing the chicken thighs to the hot oil, skin-side down. Sear the chicken for about 4 to 5 minutes on each side. When done, transfer the cooked chicken to a plate.
Step 4: Using a paper towel, lightly wipe the skillet to remove any blackened bits. Reserve the chicken grease.
Step 5: Adjust the heat to medium and add the onion to the same pan. Cook for about 3 to 4 minutes or until soft and slightly charred. Then, add the garlic and cook for an additional minute before adding the rice, oregano, salt, and pepper. Mix and cook for a minute more.
Step 6: To the pan, pour the chicken stock and adjust the heat to medium-high. Bring the mixture to a simmer. Place the chicken thighs over the rice mixture once the mixture is simmering.
Step 7:Put the lid on or cover with foil. Place in the preheated oven and bake for about 35 minutes. Remove the cover and continue baking for another 10 to 15 minutes or until the liquid is gone, the rice is tender, and the chicken is completely cooked.
Step 8: Serve the chicken and rice right away. Enjoy!
Notes
If using boneless skinless chicken breasts, add it to the pan 15 minutes into the (covered) baking time and cook as directed.
