I have been looking for a really good Greek style one pot lemon and herb chicken recipe to remind me of warm evenings eating at our favourite taverna overlooking Kolios Bay in Skiathos, Greece when we holiday there.
Grandads Cookbook is a collection of recipes from various sources reproduced here for convenience. Recipes are accredited to their original author where known and links are provided to any online source materials.
Their chicken with rice topped with seared lemon slices is to die for and I can now recreate something very close to it flavour wise with this recipe from Nagi over at RecipeTin Eats.
One Pot Lemon Herb Chicken with Rice
Ingredients
For the Chicken AND Marinade:
- 2 lb chicken thighs skin on, bone in
- 2 lemons use the zest + 4 tbsp lemon juice
- 1 tbsp dried oregano
- 4 cloves garlic minced
- ½ tsp salt
For the Rice:
- 1 ½ tbsp olive oil separated
- 1 small onion finely diced
- 1 cup long grain rice uncooked
- 1 ½ cups chicken stock
- ¾ cup water
- 1 tbsp dried oregano
- ¾ tsp salt
- Freshly ground black pepper
For the Garnish:
- Finely chopped parsley optional
- Fresh lemon zest highly recommended
Conversions
Instructions
To Marinade:
- Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
To Cook:
- Preheat oven to 180°C/350°F.
- Remove the chicken from the marinade, but reserve the marinade.
- Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
- Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
- Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
- Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
- Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
- Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.
You may also like one of my other favourite recipes …
1
Spanish Chicken with Chorizo and Potatoes
An easy chicken, chorizo and potato traybake that is so easy to throw together
Check out this recipe
2
Marry Me Chicken
Win someone over with this creamy chicken casserole. It's a great family meal served with mash or new potatoes, and green beans.
Check out this recipe
Grandads Cookbook may reference or include sections of text and images reproduced courtesy of:
- greeka.com
- recipetineats.com