One Pan Greek Lemon Chicken and Rice

One Pan Greek Lemon Chicken and Rice

from thechunkychef.com
55 min
5 servings

Ingredients

  • 2 tsp dried oregano
  • 1 tsp dried minced onion
  • 4-5 cloves garlic, minced
  • zest of 1 lemon
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1-2 Tbsp olive oil to make a loose paste
  • 5 bone-in, skin on chicken thighs
  • 1 1/2 Tbsp olive oil
  • 1 large yellow onion, peeled and diced
  • 1 cup dry long-grain white rice (NOT minute or quick cooking varieties)
  • 2 cups chicken stock
  • 1 1/4 tsp dried oregano
  • 5 cloves garlic, minced
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • lemon slices, optional
  • fresh minced parsley, for garnish
  • extra lemon zest, for garnish

Directions

  1. 1

    In a large resealable plastic bag, add all marinade ingredients (except chicken), and massage to combine.  Add chicken thighs and turn/massage to coat.  Refrigerate 15 minutes up to overnight.

  2. 2

    Preheat oven to 350 F degrees.

  3. 3

    Add 1 1/2 Tbsp olive oil to large cast iron or heavy oven safe skillet, and heat over MED-HIGH heat.  Shake off excess marinade from chicken thighs and add chicken thighs, skin side down, to pan.  Cook 4-5 minutes per side.  Remove to plate and wipe skillet lightly with a paper towel to remove any blackened bits, reserving chicken grease in pan.

  4. 4

    Reduce heat to MED and add onion to pan.  Cook 3-4 minutes, until softened and slightly charred.  Add garlic and cook 1 minute.  Add rice, oregano, salt and pepper.  Stir together and cook 1 minute.

  5. 5

    Pour in chicken stock, raise temperature to MED-HIGH and bring to a simmer.  Once simmering, nestle chicken thighs on top of the rice mixture. 

  6. 6

    Cover with lid or foil, and bake 35 minutes.  Uncover, return to oven and bake an additional 10-15 minutes, until liquid is removed, rice is tender, and chicken is cooked through.

  7. 7

    Garnish as desired and serve.