Description

A flavorful and aromatic Greek-inspired dish featuring juicy marinated chicken paired with lemon-infused rice, perfect for a hearty and satisfying meal.

Ingredients

Units Scale

4 bone-in, skin-on chicken thighs
1 cup long grain white rice
2 cups chicken broth
1/3 cup fresh lemon juice (about 2 lemons)
2 tbsp olive oil
1 tbsp garlic, minced
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
1 lemon, thinly sliced
2 tbsp fresh parsley, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 375°F (190°C).
In a bowl, mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and marinate for at least 30 minutes.
In a large oven-safe skillet or baking dish, spread the rice evenly.
Pour the chicken broth over the rice, then place the marinated chicken thighs on top, skin side up. Add lemon slices over the chicken and rice.
Cover the dish with foil and bake for 30 minutes.
Remove foil and continue baking uncovered for an additional 20-25 minutes, or until the chicken is golden and cooked through and rice is tender.
Let it rest for 5 minutes, garnish with fresh parsley, and serve warm.

Notes

For extra crispy chicken skin, broil for 2-3 minutes at the end of cooking.
Can be made with boneless chicken but adjust cooking time accordingly.
Use basmati rice for a fluffier texture.

Nutrition

Serving Size: 1 plate
Calories: 480
Sugar: 1g
Sodium: 620mg
Fat: 23g
Saturated Fat: 6g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 34g
Cholesterol: 120mg