Janet’s Five and Dine sponsored by F&L Market

ONE POT GREEK CHICKEN AND RICE

• 5 chicken thighs, skin on, bone in (2 lb)
• 1 – 2 lemons, use the zest + 4 tbsp lemon juice
• 1 tbsp dried oregano
• 4 garlic cloves, minced
• 1/2 tsp salt

• 1 1/2 tbsp olive oil, separated
• 1 small onion, finely diced
• 1 cup long grain rice
• 1 1/2 cups chicken broth / stock
• 3/4 cup water
• 1 tbsp dried oregano
• 3/4 tsp salt
• Black pepper

• Finely chopped parsley or oregano (optional)
• Fresh lemon zest (highly recommended)

1. Combine the chicken and marinade ingredients in a Ziploc bag and set aside for at least 20 minutes, but preferably overnight.

1. Preheat oven to 180C/350F.
2. Remove chicken from marinade, but reserve the marinade.
3. Heat 1/2 tbsp olive oil in a deep, heavy based skillet over medium high heat.
4. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
5. Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the 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 and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet. Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
8. Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.