Description
A flavorful and easy one-pot meal featuring tender Greek chicken thighs and zesty lemon rice, perfect for a quick and delicious dinner.
Ingredients
Units
Scale
Chicken and Marinade:
- 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
- 1 – 2 lemons, use the zest + 4 tbsp lemon juice
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- 1/2 tsp salt
Rice:
- 1 1/2 tbsp olive oil, separated
- 1 small onion, finely diced
- 1 cup (180g) long grain rice , uncooked
- 1 1/2 cups (375 ml) chicken broth / stock
- 3/4 cup (185 ml) water
- 1 tbsp dried oregano
- 3/4 tsp salt
- Black pepper
Garnish:
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
Instructions
- Marinate the chicken: Combine chicken thighs, lemon zest, lemon juice, oregano, garlic, and salt. Marinate for at least 20 minutes.
- Cook the rice: Sauté onion, add rice, broth, water, oregano, salt, and pepper. Bring to a boil, then simmer.
- Cook the chicken: Brown chicken, then transfer to the oven to finish cooking.
- Combine: Serve chicken on a bed of lemon rice, garnished with parsley and lemon zest.
Notes
- For extra flavor, you can add olives or cherry tomatoes to the dish.
- Adjust lemon juice and zest to taste for a more pronounced citrus flavor.
Nutrition
- Serving Size: 1 thigh with rice
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg