One Pan Greek Chicken
Cook Time
25
mins
Calories
365
Serving Size
4
Carbs
39.9
Fat
4.3
Protein
38.3
Photo by:
Cooking20fifteen
description
ingredients
Chicken and Marinade
- 5 chicken thighs, skin on, bone in (this works with any part of the chicken though)
- 1 - 2 lemons, zest + 4 tbsp lemon juice
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- 1 tsp salt
Rice
- 1 1/2 tbsp olive oil, separated
- 1 small onion, finely diced
- 1 cup long grain rice (Note
- 1 1/2 cups chicken broth / stock
- 3/4 cup water
- 1 tbsp dried oregano
- 1 tsp salt
- Black pepper
Garnish
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (recommended)
directions
- Combine the Chicken and Marinade ingredients in a Ziploc bag and set aside for at least 20 minutes but preferably overnight.
- Preheat oven to 180C/350F.
- Remove chicken from marinade, but reserve the Marinade.
- Heat 1/2 tbsp olive oil in a deep, heavy based 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.
- 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.
from Cooking20Fifteen - more here!