One Pot Greek Chicken and Rice

One Pot Greek Chicken and Rice with roasted lemon halves is a quick weeknight meal with garlic, lemon, and super flavorful seasoned rice pilaf.

Yield: 4

  • 4-6 chicken thighs , bone in and skin on
  • Kosher salt and pepper , to taste
  • 2 tablespoons olive oil
  • 1 yellow onion , diced
  • 1 cups white rice , uncooked
  • 1 tablespoon garlic , minced
  • 1 teaspoon dried oregano
  • 2 lemons , zested and juiced
  • 2 cups chicken stock
  • parsley , minced for garnish (optional)

  1. Preheat your oven to 350 degrees.
  2. Heat the cast iron skillet on high heat.
  3. Season your chicken to taste with Kosher salt and black pepper.
  4. Add the chicken, skin side down and cook until browned, 4-5 minutes.
  5. Flip and cook an additional 3-4 minutes.
  6. Push the chicken to the side (or onto a plate).
  7. Add the olive oil to your cast iron skillet and heat on medium-high.
  8. Add in the onions and start to cook for 3-4 minutes.
  9. Once the onions are mostly melted add in the lemon zest and garlic cloves. Cook for 30 seconds while stirring.
  10. Add in the uncooked rice and cook for a minute.
  11. Pour in the chicken stock and lemon juice, add in the oregano and put the chicken back in skin side up.
  12. Bake covered with foil for 45-50 minutes.
  13. Serve with additional lemons on the side in case people want more lemon flavor.

For full information kindly visit dinnerthendessert.com.

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