Best One Pot Greek Lemon Chicken And Rice Recipes

ONE-POT GREEK LEMON CHICKEN AND RICE

Steps:

• Whisk garlic, olive oil, oregano, onion, lemon zest, salt, and pepper together in a bowl to form a loose paste for the marinade, adding more oil if necessary. Pour marinade into a resealable plastic bag. Add chicken, massage to coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 15 minutes to overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Add olive oil to a large cast iron or heavy oven-safe skillet and heat over medium-high heat. Add chicken to the skillet and cook until browned, 4 to 5 minutes per side. Transfer chicken to a plate and wipe the skillet lightly with a paper towel to remove any blackened bits, reserving some cooking grease in the pan.
• Reduce heat to medium and add onions to the skillet. Cook until softened and slightly charred, 3 to 4 minutes. Add garlic and cook for 1 minute. Stir in rice, oregano, salt, and pepper; cook for 1 minute. Pour in chicken broth, raise temperature to medium-high, and bring to a simmer. Cover with a lid or aluminum foil.
• Transfer skillet to the preheated oven, and bake for 15 minutes. Remove from the oven, place reserved chicken on top of the rice mixture, cover, and return to the oven; bake for 20 minutes. Uncover, place lemon slices atop chicken and rice, and bake until all liquid has been absorbed, rice is tender, and chicken is cooked through, another 10 to 15 minutes.

ONE POT GREEK CHICKEN AND LEMON RICE

Steps:

• 1. Combine the Chicken and Marinade ingredients in a zip-lock bag and set aside for at least 20 minutes (or preferably overnight).
• 2. Preheat oven to 350°F (180°C).
• 3. Remove chicken from marinade, but reserve the Marinade.
• 4. Heat 1/2 tablespoon olive oil in a deep, heavy skillet over medium high heat. 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. Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
• 5. Heat 1 tablespoon olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add rice, broth, water, oregano, salt, pepper, and reserved marinade.
• 6. Let the liquid come to a simmer for 30 seconds. Place the chicken on top, then cover skillet. Bake in the oven for 35 minutes. Remove the lid, and bake for 10 more minutes, or until all the liquid is absorbed and the rice is tender (about 45 minutes total). (If you use chicken breasts instead of thighs, add it to the pan after 10 to 15 minutes, otherwise the breasts will overcook and become dry.)
• 7. 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.