Greek Chicken With Lemon Rice
Classic Greek ingredients like oregano, lemon, and garlic combine with crispy chicken thighs and rice for a simple, healthy meal that’ll become a weeknight favorite.
- For The Marinade:
- Zest of 2 lemons
- 4 tablespoons lemon juice
- 2 tablespoons chopped fresh oregano, or 1 tablespoon dried
- 4 garlic cloves, minced
- ½ teaspoon salt
- 4 Smart Chicken thighs
To a one-gallon, sealable plastic bag, add lemon zest, lemon juice, oregano, garlic, and salt. Add the chicken to the bag and submerge in marinade. Refrigerate for at least 30 minutes, or overnight.
- For The Rice:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 cup long-grain rice*
- 1½ cups chicken stock
- 1 cup water
- 1 tablespoon chopped fresh oregano
- Salt and freshly cracked black pepper, to taste
- *Both brown and white rice work in this recipe. If using brown rice, increase cooking time by about 15 minutes.
Preheat oven to 350ºF. Remove chicken from marinade and discard marinade. Heat olive oil in a deep, oven-safe skillet over medium-high heat. Sear chicken in the skillet, skin side down, until golden brown (about 5 minutes on each side). Remove the chicken and set aside.
Pour off extra oil, leaving about a tablespoon in the pan. Add the onion and sauté until translucent. Add the rice, chicken stock, water, oregano, salt, and pepper to the pan. Let the liquid come to a boil, then reduce heat to simmer for a minute or two.
Transfer the seared chicken thighs back to the pan, cover, and cook in the oven for about 30 minutes. Then remove the lid and cook in the oven until liquid is completely absorbed and rice is al dente, about 10 additional minutes. Remove from the oven and let rest for 10 minutes, loosely covered. Garnish with oregano and lemon zest and serve.