This Greek chicken recipe is simple enough for a weeknight meal or perfect for your next dinner party! This recipe is made in one pan and is sure to be a crowd pleaser.
Ingredients:
Marinade:
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
Rice:
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
Directions:
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.
Thank you to Yummly for this great dinner recipe.