One Pot Greek Chicken and Rice

I'm just gonna say it: this does not look appetizing. There is something to be said about plating and having colors in your presentation. This is just bland looking. It also was kinda bland tasting. Sorry. I like all the ingredients but the look, the taste, and the fact that it took way longer to cook the rice than the recipe said it would make me not want to attempt this again. 

• 6 chicken drumsticks
• 1 Tbsp oregano (preferably Greek)
• 1 lemon, halved
• 1 Tbsp olive oil
• 2 garlic cloves, minced
• 1 cup basmati or short grain rice
• 2 cups chicken stock
• salt and pepper
• 1/2 brown or yellow onion, finely diced (optional)
• 1 tsp butter (optional)
• Tzatziki to serve (optional)

Place chicken, oregano, garlic, olive oil and juice from half the lemon into a bowl or ziplock bag and season with salt and pepper. Mix together to combine and leave in the fridge to marinate at least 30 minutes. 

Preheat the oven to 350 degrees. Place marinated chicken in a single layer in a square baking dish, discarding any leftover marinade, and place in the oven to cook for 15 minutes. Optional step: heat butter in a skillet on medium heat and sauté onion until softened, set aside. 

Move chicken to a plate, pour chicken stock, rice, and juice from the remaining half of the lemon, and the sauteed onion into the baking dish. Stir to combine. Set the chicken on top and return to the oven to cook for 15-20 minutes, until the rice has absorbed the liquid and the chicken is cooked through. Let stand uncovered a few minutes, the fluff the rice with a fork and serve. 

Serves 3