Tuesday, February 2, 2016

One Pot Lemon Greek Chicken

I can't believe it's February! Where did January go?! We have been really busy with work and school and Kyle's recruiting schedule for Summer internships. Things are looking good for Denver... so we will see!

I've made a few new dishes last month and last night I made this really simple and delicious chicken and rice dish. The rice was so moist like it had been cooked in a crock pot for many hours, when in fact, it had just been in the oven for 30 minutes! Below is the recipe.

One Pot Lemon Greek Chicken

Marinade for Chicken
- Juice and zest from 1 lemon
- 5 chicken thighs, bone-in (I used boneless)
- 1 tbsp. dried oregano
- 4 garlic cloves, minced
- 1 tsp. salt

- 1 cup rice
- 1 small onion, diced
- 1 1/2 cup chicken broth
- 3/4 cup water
- 1 tbsp. oregano
- salt and pepper to taste

- chopped parsley
- Lemon zest

1. Make marinade and place on chicken in a ziplock bag for at least 20 minutes in the refrigerator.
2. In a deep pan use 1 tbsp of olive oil and brown your chicken thighs. Keep reserve marinade in the ziplock bag to use for later.
3. Remove browned chicken and set aside. Clean out pan. Add 1 tbsp. of olive oil and cook onion until translucent.
4. Add your rice ingredients and reserve marinade and bring to a boil.
5. Place chicken thighs on top and cover pan.
6. Preheat oven to 350 degrees and place covered pan in the oven for 30 minutes.
7. Serve with garnish if desired.

One Pot Lemon Greek Chicken


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