One Pan Greek Lemon Chicken and Rice

• doses: 5 servings
• tempo ativo: 10 minutes
• tempo total: 55 minutes

Ingredientes

2 tsp dried oregano

1 tsp dried minced onion

4-5 cloves garlic, minced

zest of 1 lemon

1/2 tsp kosher salt

1/2 tsp black pepper

1-2 Tbsp olive oil to make a loose paste

5 bone-in, skin on chicken thighs

1 1/2 Tbsp olive oil

1 large yellow onion, peeled and diced

1 cup dry long-grain white rice (NOT minute or quick cooking varieties)

2 cups chicken stock

1 1/4 tsp dried oregano

5 cloves garlic, minced

3/4 tsp kosher salt

1/2 tsp black pepper

lemon slices, optional

fresh minced parsley, for garnish

extra lemon zest, for garnish

Instruções

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.

Informação Nutricional

• Calorias: 366 kcal