One pot Wednesday. This recipe is a keeper!
Greek Chicken & Rice
Recipe Type: Main Course
Cuisine: Mediterranean
Ingredients
- For the Chicken Marinade:
- 5 chicken thighs, skin on, bone in
- 2 lemons zested + 4 tbsp. lemon juice
- 1 tbsp. dried oregano
- 4 garlic cloves, minced
- ½ tsp salt
- For the Rice:
- 1½ tbsp. olive oil
- 1 small onion, finely diced
- 1 cup basmati rice
- 2 ¼ cups chicken broth
- 1 tbsp. dried oregano
- ¾ tsp salt
- Freshly cracked black pepper
- Finely chopped parsley for garnish
- More fresh lemon zest for garnish
- ¼ cup crumbled Feta cheese for garnish
- Combine the Chicken and Marinade ingredients in a ziplock bag and refrigerate overnight.
- Preheat oven to 350F.
- Remove chicken from marinade, but reserve the Marinade. Heat ½ tbsp. olive oil in a deep, heavy skillet 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 clean. Return it to the stove and heat 1 tbsp. olive oil again over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining ingredients and reserved Marinade.
- Let the liquid come to a simmer and then add the chicken. Cover with a tight fitting lid and transfer to the oven for about 35 minutes. Remove the lid and bake for another 10 minutes, or until all the liquid is absorbed and the rice is tender. Remove from the oven and allow to rest for 5 minutes before serving, garnish with parsley, feta cheese and fresh lemon zest, if desired.
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