🍋Greek Lemony Chicken & Rice

This dish is so delicious and I think it would be perfect for those people that don't enjoy turkey, ham and pork- like me!

Ingredients

Chicken & Marinade

• 5 medium chicken thighs, bone-in, skin-on or off

• 3 garlic cloves, crushed

• Zest and juice of 1 lemon

• Extra virgin olive oil (EVOO)

• Salt, pepper & oregano

Rice & Pan

• extra virgin olive oil

• 1 onion, chopped

• 1 cup long-grain or short grain rice, washed

• 1.5 cups chicken stock

• 2 cups hot water

• Salt, pepper & oregano
  

• 200g peas

• 2 grilled red capsicums, cut into strips

• 2 lemons, sliced into thin rounds

• Parsley, chopped

• Feta, for serving

• 1 red chilli, chopped (optional)

 Preparation

Marinate the Chicken

1. Combine: salt, pepper, lemon, garlic, and EVOO.

2. Massage onto the chicken thighs.

3. Marinate for at least 30 minutes.

 Cook the Chicken

1. Heat a large oven-safe pan with EVOO.

2. Place chicken skin-side down and sear until golden.

3. Flip, cook on the other side.

4. Remove and set aside.

 Build the Rice Base

1. Wipe the pan and add fresh EVOO.

2. Sauté onion until soft, followed by garlic & optional chilli

3. Add rice, stirring to lightly brown it in the oil.

4. Add grilled capsicum slices and peas.

5. Pour in chicken stock + hot water.

6. Season lightly with salt, pepper, oregano and mix.

 Assemble & Bake

1. Nestle the seared chicken into the rice, skin-side up.

2. Lay lemon slices  over the top of the chicken and rice

3. Bring to a gentle boil on the stovetop.

4. Cover tightly with a lid or foil.

5. Bake at 180°C (356°F) for 40 minutes.

 Finish

1. Remove the lid and bake 5–10 more minutes to lightly brown.

2. If rice looks dry, add a splash of hot water or stock.

3. Rest 5 minutes off heat before fluffing the rice a bit.

Serve

• Sprinkle generously with chopped parsley.

• Crumble feta over the top.

• Serve with extra lemon wedges.