One Pan Greek Lemon Chicken and Rice

This recipe is from thechunckychef and so is this amazing picture! I just had a hip replacement on January 27th and ever since I am craving "chicken". I will most likely grow tired of chicken; but in the interim; chicken it is! What is great about this recipe; besides "one pan", is it is delicious. Having made it last nite; I will make just slight adjustments to the original. I would stick with the chicken thighs, but will try boneless, skinless next time and add 2-3 more thighs to the recipe. Adding more chicken; I will increase the marinade by 1/2. I served fresh harcots verts purchased at Whole Foods. The bag was enough for 2 dinners. Lightly coat beans with olive oil and roast the harcots verts in a 400-degree roasted convection oven for about 15 minutes. I garnished the green beans with crisp cooked bacon and toasted almond slivers. Perfect accompanyment!

Ingredients for Marinade:

• 3 teaspoons dried oregano
• 2 teaspoons minced onion
• 7 cloves garlic, minced
• zest of one large lemon
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3 tablespoons olive oil
• 7-8 boneless, skinless chicken thighs

Directions for Marinade:

Combine all the marinade ingredients and coat the chicken thighs on both sides. Cover and refrigerate for several hours or overnight.

Ingredients for Rice:

• 2 tablespoons olive oil
• 1 large onion, diced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 1/4 teaspoon dried oregano
• 5 cloves garlic, minced
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• fresh lemon juice, lemon zest and fresh parsley for garnish

Directions for Putting Dish Together:

Add 2 tablespoons olive oil  to oven safe skillet. Heat on medium-high. Place thighs in skillet and cook 5 minutes. Turn thighs over and cook an additional 4 minutes. Remove the thighs from the skillet.

Reduce heat to medium and add onion to the pan. Cook 3-4 minutes. Add garlic and cook 1 minute. Add rice, oregano, salt and pepper. Stir together and cook 1 minute. 

Pour chicken broth into skillet and raise temperature to medium-high and bring to a simmer. Once shimmering; nestle the thighs on top of the rice mixture.

Cover with a lid or foil and place in a preheated 350-degree oven and bake about 30-35 minutes. If liquid has not reduced enough; bake uncovered an additional10 minutes. (I did not have to cook any longer).

Garnish with fresh squeezed lemon, lemon zest and fresh chopped parsley.