ONE-POT BAKED GREEK CHICKEN & LEMON RICE

Name: ONE-POT BAKED GREEK CHICKEN & LEMON RICE
Cook time: 1 h
Total time: 1 h
Cuisine: European, Mediterranean, Greek
Ingredients: 1 kg skin-on, bone-in chicken thighs (about 5 pieces ),; ½ tbsp extra-virgin olive oil; 1 tbsp lemon zest (2 lemons); 1/4 cup lemon juice; 1 tbsp dried oregano; 4 garlic cloves, finely minced; 1/2 tbsp cooking salt; 1 tbsp extra-virgin olive oil; 1 small brown onion, finely diced; 1 cup (200g) long-grain rice, uncooked; 1½ cups (375 ml) low- salt chicken stock*; ¾ cup (185 ml) water; 1 tbsp dried oregano; ¾ tsp cooking salt*; ¼ tsp black pepper; Oregano leaves; Lemon slices, pan-fried to slightly char

5 steps

Cook:1h

When I ﬁrst published this recipe on my we bsite all those years ago, I couldn’t believe how bonkers people went over it on social media. Why all the fuss? It's because it's one of those small-eﬀort - big-reward winner recipes that every body adores. It ’s quick to prepare, foolproof all baked in one pan. The chicken is garlicky and juicy and goes perfectly with ﬂuﬀy lemon rice. It's the best chicken and rice of your life – other people’s words, not mine!

Updated at: Thu, 17 Aug 2023 11:33:13 GMT

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Ingredients

5 servings

1kgbone-in chicken thighs

skin-on

½ Tbspextra-virgin olive oil

Instructions

Marinade

Step 1

Marinade – Place the chicken and marinade ingredients in a ziplock bag*, then place in the fridge for 12–24 hours. Preheat the oven to 180°C (160°C fan-forced).

OvenPreheat

lemon zest1 Tbsp

lemon juice¼ cup

dried oregano1 Tbsp

garlic cloves4

cooking salt½ Tbsp

Brown Chicken

Step 2

Using a 26–28 cm wide cast-iron pan with a lid (or other ovenproof frying pan), heat ½ tablespoon oil over medium–high heat. Remove the chicken from the marinade (reserve the marinade) and cook, skin-side down, for 3–4 minutes or until golden brown. Turn and cook the ﬂesh side for 1 minute , then transfer to a plate. (It will still be raw inside.) Discard the fat in the pan and wipe out loose black bits in the frying pan using a paper towel.

extra-virgin olive oil½ Tbsp

Lemon Rice

Step 3

Return the pan to the stove and heat 1 tablespoon oil over medium–high heat. Cook the onion for 3 minutes until translucent, then add the remaining rice ingredients and the reserved marinade.

extra-virgin olive oil1 Tbsp

brown onion1

long-grain rice1 cup

low-salt chicken stock375ml

water¾ cup

dried oregano1 Tbsp

cooking salt¾ tsp

black pepper¼ tsp

Bake

Step 4

Once the liquid starts bubbling, let it simmer for 30 seconds, then place the chicken on top (it will be partially submerged). Tip in any juices from the chicken plate, cover with a lid, then transfer to the oven. Bake 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 ( 45 minutes total) .

Rest and Serve

Step 5

Remove from the oven and leave to rest for 10 minutes. Transfer the chicken to a plate, then use a fork to ﬂuﬀ the rice. Divide the rice and chicken among serving plates, topped with oregano and lemon slices (if using). For a side salad, try your favourite garden salad drizzled with Mediterranean Dressing (page 333 ) .