Thanks to http://www.recipetineats.com/one-pot-greek-chicken-lemon-rice/ for the inspiration for this dish. It looked so damn good that I just wanted dinner immediately. Luckily this is all made in one pot, so even though it wasn’t immediate, it was definitely easy to prepare, cook and serve. Cooking the rice with the chicken on top adds extra flavour to the rice because the chicken juices get soaked up by the rice. Even Mr MWCED said how tasty it was and went back for seconds. That is no mean feat. The Plus was that there were plenty of leftovers, which could have been another meal at home, but I chose to take some to work for lunch. (Our super spoilt dog had the remainder!).
Oregano Chicken & Lemon Rice – One Pot
This is made using classic Greek ingredients. It will feed a hungry three, or maybe 6 if you stretch it out with other courses and some crusty bread. As it was the weekend and I wanted easy, we ate this dish on its own with no other accompaniments – well, chocolate later……)
Chicken and Marinade
- 6 chicken thighs, skin on, bone in (about 1 kg) Skin on and bone in will give the best flavour, but if you don’t have that then use whatever you have available. But without bone the chicken will take less time to cook – so you may like to add it a bit later rather than from the beginning.
- 2 lemons, use the zest + 4 tbsp lemon juice (this will probably be about the amount of juice you get from the 2 lemons – don’t angst if it turns out to be not quite 4 tbsp, just use what you get
- 1 tbsp dried oregano – again, if you don’t have enough oregano then substitute. I had a nearly empty container of oregano so had to make it up with dried mixed herbs.
- 4 garlic cloves, minced – my garlic amount is always increased, we eat a lot of it, so use more if you like – you won’t be disappointed.
- 1/2 tsp salt
- 1 1/2 tbsp olive oil, separated
- 1 small onion, finely diced
- 1 cup / 180g long grain rice – I used a good quality basmati – but any long grain would be fine. Don’t use a risotto rice though as it will probably go a bit sticky.
- 1 1/2 cups / 375 ml chicken broth / stock
- 3/4 cup / 185ml water
- 1 tbsp dried oregano (see my note above about subbing if you don’t have enough)
- 3/4 tsp salt
- Black pepper
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
- Combine the Chicken and Marinade ingredients and set aside for at least 20 minutes but preferably overnight. Either do this in a plastic bag or in a bowl with a cover/lid.
- Preheat oven to 180C/350F.
- Remove chicken from marinade, and reserve the Marinade.
- Heat 1/2 tbsp olive oil in a deep, heavy based pan over medium high heat. If, like me, you try to reduce the number of dishes you use in the kitchen, use the pan that you are going to bake the chicken in (so it needs to be oven proof).
- Place the chicken in the pan, skin side down, 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, 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 then place a lid on the pan. If you don’t have a lid use foil. 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 around 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.
Then enjoy the wonderful flavours and congratulate yourself on yet another tasty dish.