One Pot Greek Chicken and Lemon Rice

I may have messed this one up by not paying attention and getting boneless, skinless chicken (because it's what I always get) and then realizing this was supposed to be bone-in, skin-on. But the reality was, it was still a really good recipe. Smelled great, tasted great. So I'd maybe go the easier route I did and get it boneless, skinless. It's up to you, but I'll leave the recipe as written.

Chicken and Marinade

• 5 chicken thighs, skin on, bone-in (about 2 lb)
• 1-2 lemons, use the zest and 4 Tbsp juice
• 1 Tbsp dried oregano
• 4 garlic cloves, minced
• 1/2 salt

Rice

• 1 1/2 Tbsp olive oil, divided
• 1 small white onion, finely diced
• 1 cup long grain rice, uncooked
• 1 1/2 cups chicken broth
• 3/4 cup water
• 1 Tbsp dried oregano
• 3/4 tsp salt
• black pepper

Garnish

• parsley or oregano, finely chopped (optional)
• fresh lemon zest (optional)

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

Preheat oven to 350 degrees. Remove chicken from marinade but reserve marinade. Heat 1/2 Tbsp olive oil in a deep, heavy base skillet over medium-high heat. Place the chicken in the skillet, skin side down, and cook until golden brown (about 2 minutes), then turn and cook the other side until golden brown (about 2 minutes). Remove the chicken and set aside. 

Pour off fat and wipe pan with a paper towel to remove blackened bits then return to stove. Heat 1 Tbsp olive oil in the skillet over medium-high heat. Add the onion and sauté for a few minutes, until translucent. Then add remaining rice ingredients and reserved marinade. Let the liquid come to a simmer for 30 seconds. Place the chicken on top and then place a lid on the skillet. Bake in oven for 35 minutes. Remove the lid and bake a further 10 minutes or until all the liquid is absorbed and the rice is tender. 

Remove from the oven and allow to rest for 5-10 minutes before serving, garnished with parsley, oregano, or lemon zest. 

Serves 5

Prep Time: 10 minutes, plus marinating

Total Time: 1 hour, plus marinating

Recipe from www.RecipeTinEats.com