Greek Chicken & Lemon Rice
Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
- Cook1 h
- Total1 h
- Serves4
- LevelIntermediate
Ingredients
- 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)
- 1 tbsp. dried oregano
- 4 garlic cloves, minced
- 1/2 tsp. salt
- 1 1/2 tbsp. RICE
- 1 olive oil, separated
- 1 cup (180g) small onion, finely diced
- 1 1/2 cups (375 ml) long grain rice , uncooked (Note 6)
- 3/4 cup (185 ml) chicken broth / stock
- 1 tbsp. water
- black pepper
- GARNISH
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
Method
- Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
- Preheat oven to 180°C/350°F.
- Remove chicken from marinade, but reserve the Marinade.
- Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
- 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.
- Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
- 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.
- 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).
- 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.
