This Greek lemon chicken meal is made entirely in one pan, and is completely packed with classic Greek flavors!
Course: Main Course
1tspdried minced onion
zestof 1 lemon
1-2Tbspolive oil to make a loose paste
5bone-in, skin on chicken thighs
1 1/2Tbspolive oil
1largeyellow onion, peeled and diced
1cupdry long-grain white rice (NOT minute or quick cooking varieties)
1 1/4tspdried oregano
lemon slices, optional
fresh minced parsley, for garnish
extra lemon zest, for garnish
In a large resealable plastic bag, add all marinade ingredients (except chicken), and massage to combine. Add chicken thighs and turn/massage to coat. Refrigerate 15 minutes up to overnight.
Preheat oven to 350 F degrees.
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. Cook 4-5 minutes per side. Remove to plate and wipe skillet lightly with a paper towel to remove any blackened bits, reserving chicken grease in pan.
Reduce heat to MED and add onion to pan. Cook 3-4 minutes, until softened and slightly charred. Add garlic and cook 1 minute. Add rice, oregano, salt and pepper. Stir together and cook 1 minute.
Pour in chicken stock, raise temperature to MED-HIGH and bring to a simmer. Once simmering, nestle chicken thighs on top of the rice mixture.
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.
Garnish as desired and serve.
To make using boneless skinless chicken breasts, add chicken to the pan 15 minutes into the covered baking time, then continue as directed. Chicken breasts won't need as long to cook, and this ensures that they won't dry out too much.