This is one of my sons favourite dishes .
I made this tonight and yes I also made Lamb Shanks ,recipe is in another post.

This recipe is so easy . I usually marinate in the morning or night before and that's half the work done.

You can half the recipe .

Last for 3 days in the fridge

Ingredients​

CHICKEN AND MARINADE​

• 6 chicken thigh fillets
• 2 lemons, use the zest + lemon juice
• 1 tbsp dried oregano
• 4 garlic cloves, minced
• 1/2 tsp salt

RICE​

• 1 1/2 tbsp olive oil, separated
• 2 small onion, finely diced
• 2 cup long grain rice , uncooked ( I also use basmati rice
• 3 cups chicken stock
• 1 1/2 cup water
• 2 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 better if done 6 hours before or overnight.

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, heavy based pan 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.
• 
  
• 
  
• 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 let it simmer for 30 seconds.

• Place the chicken on top then cover tightly with foil and place in the oven. Bake in the oven for 45 minutes. Then remove the foil and bake for a further 15 minutes, or until all the liquid is absorbed and the rice is tender (so 60 minutes in total).
• Remove from the oven and allow to rest for 5 to 10 minutes before serving,
•