Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Servings: 5
I am obsessed with one pot/pan meals. I have a few favourites including this Greek Chicken and Lemon Rice. With classic Greek ingredients and the rice cooked with the chicken on top letting all the chicken juices get soaked up by the rice that adds extra flavour to everything is simply overwhelming.
Ingredients
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CHICKEN AND MARINADE:
5 chicken thighs, skin on, bone-in (about 1 kg / 2 pounds)
1 – 2 lemons, use the zest plus 4 tablespoons lemon juice
1 tablespoon dried oregano
4 garlic cloves, minced
1/2 teaspoon salt
RICE:
1 1/2 tablespoons olive oil, separated
1 small onion, finely diced
1 c. (180 grams) long-grain rice, uncooked
1 1/2 c. (375 ml) chicken broth/stock
3/4 c. (185 ml) water
1 tablespoon dried oregano
3/4 teaspoon salt
Black pepper
GARNISH:
Finely chopped parsley or oregano (optional)
Fresh lemon zest (highly recommended)
How to make One Pot Greek Chicken and Lemon Rice
Step 1: In a Ziplock bag, combine the chicken and marinade ingredients. Marinate the chicken for at least 20 minutes or overnight.
Step 2: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F.
Step 3: Take the chicken out of the marinade and set the marinade aside.
Step 4: In a deep, heavy-based skillet, heat half tbsp olive oil over medium-high heat.
Step 5: Once the oil is hot, place the chicken in the skillet, skin-side down. Cook until golden brown, flip, and continue to cook the other side until golden brown. Transfer the chicken to a plate and set aside.
Step 6: Discard the fat, wiping the pan clean with a scrunched-up ball of paper towel.
Step 7: In the same pan, heat a tbsp olive oil over medium-high heat. Saute the onions for a couple of minutes until translucent. Add to the skillet the rest of the rice ingredients plus the reserved marinade.
Step 8: Simmer for 30 seconds, then put the chicken on top. Cover the skillet, transfer to the preheated oven, and bake for about 35 minutes.
Step 9: Uncover and bake for 10 minutes more or until all the liquid has absorbed and the rice is tender. This takes about 45 minutes in total.
Step 10: Let it rest for at least 5 to 10 minutes after removing it from the oven. If desired, garnish with parsley or oregano and fresh lemon zest. Enjoy!
NUTRITION FACTS:
Serving: 431g | Calories: 667cal (33%) | Carbohydrates: 34.2g (11%) | Protein: 75.9g (152%) | Fat: 23.4g (36%) | Saturated Fat: 5.8g (36%) | Polyunsaturated Fat: 17.6g | Cholesterol: 224mg (75%)Sodium: 1408mg (61%)Fiber: 1.9g (8%)Sugar: 1.3g (1%)
Ingredients
- CHICKEN AND MARINADE:
- 5 chicken thighs, skin on, bone-in (about 1 kg / 2 pounds)
- 1 - 2 lemons, use the zest plus 4 tablespoons lemon juice
- 1 tablespoon dried oregano
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- RICE:
- 1 1/2 tablespoons olive oil, separated
- 1 small onion, finely diced
- 1 c. (180 grams) long-grain rice, uncooked
- 1 1/2 c. (375 ml) chicken broth/stock
- 3/4 c. (185 ml) water
- 1 tablespoon dried oregano
- 3/4 teaspoon salt
- Black pepper
- GARNISH:
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
Instructions
Step 1: In a Ziplock bag, combine the chicken and marinade ingredients. Marinate the chicken for at least 20 minutes or overnight.
Step 2: Prepare the oven. Preheat it to 180 degrees C or 350 degrees F.
Step 3: Take the chicken out of the marinade and set the marinade aside.
Step 4: In a deep, heavy-based skillet, heat half tbsp olive oil over medium-high heat.
Step 5: Once the oil is hot, place the chicken in the skillet, skin-side down. Cook until golden brown, flip, and continue to cook the other side until golden brown. Transfer the chicken to a plate and set aside.
Step 6: Discard the fat, wiping the pan clean with a scrunched-up ball of paper towel.
Step 7: In the same pan, heat a tbsp olive oil over medium-high heat. Saute the onions for a couple of minutes until translucent. Add to the skillet the rest of the rice ingredients plus the reserved marinade.
Step 8: Simmer for 30 seconds, then put the chicken on top. Cover the skillet, transfer to the preheated oven, and bake for about 35 minutes.
Step 9: Uncover and bake for 10 minutes more or until all the liquid has absorbed and the rice is tender. This takes about 45 minutes in total.
Step 10: Let it rest for at least 5 to 10 minutes after removing it from the oven. If desired, garnish with parsley or oregano and fresh lemon zest. Enjoy!
