One Pan Greek Lemon Chicken and Rice

Method

13 steps

1. 1

   Marinate chicken

2. 2

   In a large resealable plastic bag, add 2 tsp dried oregano, 1 tsp dried minced onion, 4-5 cloves garlic, 1 lemon, 1/2 tsp kosher salt, 1/2 tsp black pepper, and 1-2 Tbsp olive oil , and massage to combine. Add 5 bone-in, skin on chicken thighs and turn/massage to coat. Refrigerate 15 minutes up to overnight.

3. 3

   Prepare

4. 4

   Preheat oven to 350°F degrees.

5. 5

   Sear chicken

6. 6

   Add 1 1/2 Tbsp olive oil to large cast iron or heavy oven safe skillet, and heat over MED-HIGH heat. Shake off excess marinade from chicken thighs and add chicken thighs, skin side down, to pan.

7. 7

   Cook 4-5 minutes per side, then remove to plate and wipe skillet lightly with a paper towel to remove any blackened bits, reserving most of the grease in the skillet.

8. 8

   Cook aromatics and toast rice

9. 9

   Reduce heat to MED and add 1 large yellow onion to skillet. Cook 3-4 minutes, until softened and slightly charred. Add 5 cloves garlic and cook 1 minute. Add 1 cup dry long-grain white rice , 1 1/4 tsp dried oregano, 3/4 tsp kosher salt and 1/2 tsp black pepper. Stir together and cook 1 minute.

10. 10

    Pour in 2 cups reduced sodium chicken stock, raise temperature to MED-HIGH and bring to a simmer. Once simmering, nestle chicken thighs on top of the rice mixture.

11. 11

    Bake

12. 12

    Cover with lid or foil, and bake 35 minutes. Uncover, return to oven and bake an additional 10-15 minutes, until liquid is removed, rice is tender, and chicken is cooked through.

13. 13

    Garnish with lemon slices, fresh minced parsley, and extra lemon zest as desired, and serve hot.