• Prep Time10 min
  • Cook Time50 min
  • Total Time1 hr
  • Cuisine
    • Mediterranean
  • Course
    • Main Course

Ingredients

  • 5 chicken thighs, skin on
  • 1 - 2 lemons, use the zest + 4 tbsp lemon juice
  • 1 tbsp dried oregano
  • 4 garlic cloves, minced
  • 1/2 tsp salt

Rice

  • 1 1/2 tbsp olive oil, separated
  • 1 small onion, finely diced
  • 1 cup long grain rice
  • 1 1/2 cups chicken broth / stock
  • 3/4 cup water
  • 1 tbsp dried oregano
  • 3/4 tsp salt
  • Black pepper

Directions

1

Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes or overnight.

2
Preheat oven to 180C/350F.
 
3

Remove chicken from marinade, but reserve the Marinade.

4
Heat 1/2 tbsp olive oil in a deep, heavy based skillet 
5

Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.

6

Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.

7

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 the remaining Rice ingredients and reserved Marinade.

8

Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet. Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).

9

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

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