One pot meals are an easy way to get a nutritious meal on the table. Chicken thighs are super tasty and economical. The seasonings in this recipe really absorb into the chicken and the rice making this dish burst with flavor. This recipe uses fresh squeezed lemons, which are great for good gut health too. Add a green cruciferous summer vegetable like some fresh broccoli from the Farmers Market and you’ll be ready to eat in about an hour.
Ingredients:
Chicken and Marinade:
5 chicken thighs, skin on, bone in (can use boneless skinless if preferred)
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 long grain rice (long grain brown rice works well)
1 1/2 cups chicken broth/stock
3/4 cup water
1 tbsp dried oregano
3/4 tsp salt
Black pepper
Garnish:
Finely chopped parsley or oregano (optional)
Fresh lemon zest (highly recommended)
Instructions:
Combine the chicken and marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight. (A glass dish works well too).
To cook:
1. Preheat oven to 350 degrees
2. Remove chicken from marinade, but reserve the marinade.
3. Heat 1/2 tbsp olive oil in a deep, heavy based skillet over medium heat.
4. Place the chicken in the skillet, skin side down, and cook until golden brown, turn and cook the other side to a golden brown. Remove the chicken and set aside.
5. Pour off fat and wipe the pan with a paper towel to remove any black bits left in the pan, then return to stove.
6. Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and saute for a few minutes until translucent. Then add the remaining rice ingredients and reserved marinade.
7. Let the liquid come to a simmer for about 30 seconds. Place the chicken on top then place a lid on the skillet. Bake in the oven for 35 minutes. Remove the lid and bake for another 10 minutes, or until all the liquid is absorbed and the rice is tender.
8. Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnish with parsley or oregano and fresh lemon zest as desired.
Recipe from: http://www.recipetineats.com/one-pot-greek-chicken-lemon-rice/