One Pan Greek Chicken & Lemon Rice

One Pan Greek Chicken & Lemon Rice

Sometimes you see a recipe you just know you have to cook and this was the case when I saw One Pot Greek Chicken & Lemon Rice on RecipeTin Eats.

This isn’t my recipe, I have made a few very slight changes, but it
essentially belongs to Nagi of RecipeTin Eats. The main difference between mine and Nagi’s recipe is that I have used brown rice
instead of white – this is just a personal preference – and because of this, my cooking is increased.

One Pan Greek Chicken & Lemon Rice

As Nagi says, “This is not an authentic Greek dish, but does use some classic Greek ingredients and flavours.”

Nagi garnished her dish with slices of lemon which she seared in the pan after cooking the chicken – delicious.

Serves 4

4 tsp dried oregano
4 garlic cloves, finely chopped
1 tbsp grated lemon zest
4 tbsp lemon juice
sea salt and freshly ground black pepper
4 chicken thighs, skin on, bone in
olive oil
1 small onion, finely diced
1 cup medium grain brown rice rice
2 cups chicken stock
chopped fresh parsley

1              Place 2 tsp oregano, garlic, lemon zest and juice and a good grind of salt in a ziplock bag and shake to combine. Add chicken and turn to coat with lemon mixture. Set aside to marinate for at least 20 minutes, but preferably overnight.

2              Preheat oven to 180°C. Heat a large, ovenproof frying pan over a medium-high heat. Add a splash of oil and swirl to coat base. Drain chicken, reserving marinade. Add chicken, skin side down and cook for 4-5 minutes or until browned. Turn and cook for 4-5 minutes longer. Remove and set aside.

3              Pour fat from pan and wipe clean with a paper towel. Place onion and a splash of oil in the frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent.

4              Add rice, remaining oregano, stock and reserved marinade and bring to simmering. Season with a good grind of salt and black pepper. Place chicken on top of rice, cover pan and bake for 45 minutes. Remove lid and bake for 15 minutes longer. Remove from oven, cover and stand for 5-10 minutes before serving. Serve
scattered with parsley, if desired.

Where did the ingredients for this dish come from:
Chicken: Bostocks Organic Chicken – Hastings; Onions, garlic,
Krismaw Gardens – Hastings; Parsley: The Chef’s Garden @ Epicurean – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: dried oregano, rice, stock, salt, black pepper

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe very slightly adapted by Rachel Blackmore

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