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Chicken & Rice 4 ways- Way 1

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

  • 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)

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  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 flavour.

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