Greek Chicken n Rice one Pan Dish
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This is two of my sons and a son inlaws favourite chicken. Bonus it's cooked in one pot.
Serves 6
Prep time 10 min
Cook time 50 min
Serves 6
Prep time 10 min
Cook time 50 min
Ingredients
CHICKEN AND MARINADE
- 8 chicken thighs, bone in or out. ( I use thigh fillets)
- 4 Lemons, use the zest + lemon juice
- 2 tbsp dried oregano
- 4 garlic cloves, minced
- 1/2 tsp salt
RICE
- 1 1/2 tbsp olive oil, separated
- 1 onion, finely diced
- 1 cup long grain rice , uncooked
- 1 1/2 cups (375 ml) chicken stock
- 3/4 cup (185 ml) water
- 1 tbsp dried oregano
- 3/4 tsp salt
- Black pepper
Instructions
- Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight. ( I usually marinate from morning)
TO COOK
- Preheat oven to 180°C / 160°C fan-forced
- Remove chicken from marinade, but reserve the Marinade.
- Heat 1/2 tbsp olive oil in a deep, based pan / dutch oven over medium high heat.
- Place the chicken in the pan, 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 pan 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 pan. 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 .
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