One Pan Greek Chicken and Lemon Rice
Ingredients
The chicken
-
5
pieces
Chicken Thighs, Breasts, or Drumsticks skin-on
-
1
each
Lemon zested and juiced
-
1
medium
Onion
-
4
cloves
Garlic mashed
-
2
tablespoons
Dried Oregano
-
1
teaspoon
Paprika
-
1
teaspoon
Sea Salt
-
½
teaspoon
Ground Black Pepper
-
2
tablespoons
Olive Oil
The rice
-
1
cup
Basmati Rice
-
2
cups
Chicken Broth
The garnish
Instructions
- Preheat the oven to 350°F.
- Season the chicken with oregano, paprika, salt, pepper, and lemon zest.
- Heat olive oil in a large skillet over medium heat and add the chicken skin-side down.
- Cook the chicken for 5-6 minutes until the skin is crispy, then flip and cook for 2 more minutes.
- Remove the chicken and set aside, pouring any juices onto a plate.
- Add diced onion and garlic to the skillet and sauté for 3-5 minutes until translucent.
- Stir in the rice, broth, lemon juice, remaining oregano, parsley, salt, and pepper.
- Bring the mixture to a simmer, then nestle the chicken back into the pan.
- Cover and transfer the skillet to the oven for 35 minutes until cooked through.
- Remove from the oven, fluff the rice with a fork, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
20g
Total carbohydrates
50g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
You might also like