Brown’s Bites

Baked Greek Chicken

Name: Baked Greek Chicken
Prep time: 15 min
Cook time: 8 d 2 h 45 min
Total time: 8 d 3 h
Yield: 4 servings
Ingredients: 1 ⅕ kg (2 lb 10 oz) bone-in chicken thighs (skin on or off); 2 tsp sea salt flakes; ½ tsp cracked black pepper; 1 tbsp freshly minced garlic; 2 tsp sweet paprika; 2 tsp dried oregano; ½ cup (125 g) plain Greek yoghurt; ¼ cup (60 ml) extra-virgin olive oil; Juice of 1 lemon; ¼ cup (60 ml) water; 2 tbsp extra-virgin olive oil; 1 brown onion, finely diced; 1 tsp freshly minced garlic; 2 cups (400 g) basmati rice, washed and drained; Juice and zest of 1 lemon; 2 cups (500 ml) chicken stock (see note 1 re gluten); ½ tsp sea salt flakes; 2 tbsp finely chopped flat-leaf parsley; 2 tbsp finely chopped fresh dill; Lemon wedges, to serve; 1 cup (250 g) plain Greek yoghurt; 1 Lebanese (Persian) cucumber, grated and excess juice squeezed out; 1 tbsp finely chopped mint leaves; 1 tbsp finely chopped fresh dill; 1 tbsp lemon juice; ½ tsp freshly minced garlic; ½ tsp sea salt flakes; 2 Lebanese (Persian) cucumbers, diced; 1 cup (150 g) grape tomatoes, halved; 1 small red onion, sliced

4 servings

portionen

15 minutes

aktive zeit

55 years 10 months 8 day

gesamtzeit

Kochen beginnen

Zutaten

1 ⅕ kg (2 lb 10 oz) bone-in chicken thighs (skin on or off)

2 tsp sea salt flakes

½ tsp cracked black pepper

1 tbsp freshly minced garlic

2 tsp sweet paprika

2 tsp dried oregano

½ cup (125 g) plain Greek yoghurt

¼ cup (60 ml) extra-virgin olive oil

Juice of 1 lemon

¼ cup (60 ml) water

2 tbsp extra-virgin olive oil

1 brown onion, finely diced

1 tsp freshly minced garlic

2 cups (400 g) basmati rice, washed and drained

Juice and zest of 1 lemon

2 cups (500 ml) chicken stock (see note 1 re gluten)

½ tsp sea salt flakes

2 tbsp finely chopped flat-leaf parsley

2 tbsp finely chopped fresh dill

Lemon wedges, to serve

1 cup (250 g) plain Greek yoghurt

1 Lebanese (Persian) cucumber, grated and excess juice squeezed out

1 tbsp finely chopped mint leaves

1 tbsp finely chopped fresh dill

1 tbsp lemon juice

½ tsp freshly minced garlic

½ tsp sea salt flakes

2 Lebanese (Persian) cucumbers, diced

1 cup (150 g) grape tomatoes, halved

1 small red onion, sliced

1 cup (30 g) firmly packed fresh mint, leaves picked

½ tsp salt, to season

Anweisungen

CHICKEN

Place all the ingredients, except the water, in a large dish and use your hands to evenly coat the chicken. If marinating (see note 1), cover and refrigerate for 1 hour, or up to 24 hours. Alternatively, bake the chicken immediately.

Preheat the oven to 200°C (400°F) (180°C/150°F fan-forced). Transfer the chicken to a baking dish and add the water to the centre of the dish. Bake the chicken, uncovered, for 1 hour. Leave to rest, uncovered, for at least 10 minutes once cooked.

To cook the chicken in the air fryer

In a large bowl or dish, mix the yoghurt, olive oil, garlic, paprika, oregano, salt and pepper. Add the chicken thighs and coat them evenly in the marinade. Cover and refrigerate for 1 hour (or up to 24 hours) for best flavour. If short on time, skip marination and continue with the recipe.

Preheat your air fryer to 190°C (375°F) for about 5 minutes.

Lightly grease the air fryer basket or tray with cooking spray or oil to prevent sticking. Place the chicken thighs in a single layer, skin-side up, ensuring they don’t overlap (cook in batches if necessary).

Air fry for 25–30 minutes, flipping halfway through, until fully cooked and crispy.

Let the chicken rest for 5–10 minutes before serving.

LEMON AND DILL RICE

Heat the olive oil in a medium saucepan over medium–low heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened and fragrant.

Stir the rice through, then immediately add the lemon juice, chicken stock and salt. Bring to a rolling boil, then reduce the heat immediately to low and cook, covered, for 12–14 minutes until small pits begin to appear on the surface of the rice and all the liquid has been absorbed. Allow to stand, covered, for 10 minutes before uncovering and fluffing the rice with a fork.

Stir through the lemon zest, parsley and dill. Serve immediately with an extra squeeze of lemon.

Combine the ingredients in a small bowl and set aside.

Serve the chicken heaped on a bed of the lemon and dill rice, topped with tzatziki and a side of the cucumber, tomato and mint salad.

Nährwertangaben

Portionsgröße

one pan

Kalorien

633

Gesamtfett

38.2 g

Gesättigtes Fett

8.7 g

Ungesättigtes Fett

Transfett

0 g

Cholesterin

74.2 mg

Natrium

2304 mg

Gesamtkohlenhydrate

48.6 g

Ballaststoffe

2.8 g

Zucker insgesamt

11 g

Eiweiß

26.8 g