This dish is cooked in my house once a week , sometimes twice.

serves 4
Keeps in fridge for 3 days
Prep time 20 min. Cooking time 45 min

Ingredients​

CHICKEN AND MARINADE​

• 6 chicken thigh fillets or thigh with bone in
• 2 lemons, use the zest + lemon juice around 1/4 cup
• 1 tbsp dried oregano
• 4 garlic cloves, minced or 2 tablespoon jar garlic
• Pinch of salt

RICE​

• 1 1/2 tbsp olive oil, separated
• 1 small onion, finely diced
• 1 cup long grain rice
• 1 1/2 cups (375 ml) chicken stock
• 3/4 cup (185 ml) water
• 1 tbsp dried oregano
• 3/4 tsp salt
• Black pepper to taste just a shake

GARNISH​

• Finely chopped parsley or oregano (optional)
• Fresh lemon zest of 1 lemon (highly recommended)

Instructions​

• Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight. I will usually marinade from the morning

TO COOK​

• Preheat oven to 180°C or 160 fan-forced
• Remove chicken from marinade, but reserve the Marinade.
• 
  
• Heat 1/2 tbsp olive oil in a deep pan over medium high heat.
• 
  
• Place the chicken in the skillet,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 and a couple of thin sliced lemon. (The rice will still be liquid ) see photo below, then place a lid on and 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.

 

[Suziez]

Looks gorgeous! Must give it a go! Thank you, Suzanne Rose, once again. 🖐

 

[mylittletibbies]

Could I use parsley instead of oregano. My Italian husband does not like oregano???

 

[Rosemary13]

This dish is cooked in my house once a week , sometimes twice.

serves 4
Keeps in fridge for 3 days
Prep time 20 min. Cooking time 45 min
View attachment 28703

Ingredients​

CHICKEN AND MARINADE​

• 6 chicken thigh fillets or thigh with bone in
• 2 lemons, use the zest + lemon juice around 1/4 cup
• 1 tbsp dried oregano
• 4 garlic cloves, minced or 2 tablespoon jar garlic
• Pinch of salt

RICE​

• 1 1/2 tbsp olive oil, separated
• 1 small onion, finely diced
• 1 cup long grain rice
• 1 1/2 cups (375 ml) chicken stock
• 3/4 cup (185 ml) water
• 1 tbsp dried oregano
• 3/4 tsp salt
• Black pepper to taste just a shake

GARNISH​

• Finely chopped parsley or oregano (optional)
• Fresh lemon zest of 1 lemon (highly recommended)

Instructions​

• Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight. I will usually marinade from the morning

TO COOK​

• Preheat oven to 180°C or 160 fan-forced
• Remove chicken from marinade, but reserve the Marinade.
• 
  
• Heat 1/2 tbsp olive oil in a deep pan over medium high heat.
• 
  
• Place the chicken in the skillet,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 and a couple of thin sliced lemon. (The rice will still be liquid ) see photo below, then place a lid on and 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.

View attachment 28789

View attachment 28705

I will be making this thank you

 

[Suzanne rose]

Could I use parsley instead of oregano. My Italian husband does not like oregano???

You can use parsley instead

 

[Suzanne rose]

Looks gorgeous! Must give it a go! Thank you, Suzanne Rose, once again. 🖐

You are so welcome

 

[Suzanne rose]

I made this Monday night and they wanted more. My son was disappointed when dropped in for lunch and saw it was all gone.

Will be making it again friday

 

[Knell]

Yep, this has solved my question of what to have for dinner tonight! Lemon + Chicken + Rice can only be delish! Thanks Suzanne

 

[Ashmenou]

I will be making this thank you

So will I

 

[Suzanne rose]

@mylittletibbies change the oregano for parsley