One Skillet Greek Chicken and Lemon Rice
Description
You and your family won't be able to stop eating this delicious Greek inspired meal. It's all in one skillet, so there isn't much to clean up either.Serve with your favorite veggie.
Ingredients
Chicken and Marinade:
5 chicken thighs, skin on, bone in, for more flavor
1 - 2 lemons, zest plus 4 T. lemon juice (Note 7)
1 T. dried oregano
4 garlic cloves, minced
1 t. salt
Rice:
1½ T. olive oil, divided
1 small onion, finely diced
1 c. long grain rice (Note
1½ c. chicken broth/stock
¾ c. water
1 T. dried oregano
1 t. salt
black pepper
Garnish:
finely chopped fresh parsley or oregano, optional
fresh lemon zest, highly recommended
Directions
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Combine the chicken and marinade ingredients in a ziplock bag; set aside for at least 20 minutes, but preferably overnight.
Preheat oven to 350 degrees.
Remove chicken from marinade, but reserve the marinade.
Heat 1/2 T. olive oil in a 10 inch deep, heavy skillet over medium high heat. Place chicken in the skillet, skin side down; cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken; set aside.
Pour off fat; wipe the pan with a scrunched up ball of paper towels to remove black bits, then return to the stove.
Heat 1 T. olive oil in the skillet over medium-high heat. Add onion; saute a few minutes until translucent; add the remaining rice ingredients and reserved marinade.
Let liquid come to a simmer; let simmer 30 seconds. Place chicken on top then place a lid or foil on the skillet.
Bake 35 minutes; remove lid; bake 10 minutes, or until all liquid is absorbed and the rice is tender, about 45 minutes in all.
Remove from oven; let rest 5 - 10 minutes before serving. Garnish with fresh parsley or oregano and fresh lemon zest, if desired.
Prep Time
PT0M