AuthorKathleen GloverCategoryMain Meals, PoultryDifficultyIntermediateIf you're craving Mediterranean flavors, this chicken and rice will transport you to warmer weather and beach-side dining with strong lemon and oregano flavors.
Preheat oven to 400°F.
To make the marinade, combine the chicken thighs, oregano, garlic, salt, lemon zest, and juice. Let the chicken sit in this marinade for 30 minutes, or ideally overnight in the fridge.
In a frying pan over high heat, heat 2 tbsp olive oil and add the chicken thighs. (Reserve the marinade). Sear them on both sides. Don't worry about cooking them all the way through because they will continue cooking in the oven.
Remove the chicken and add an additional 2 tbsp olive oil. Add your diced onion and saute until soft. Season with salt.
Add rice, broth, and water. Season with oregano, black pepper, and the reserved marinade. Bring to a boil.
Pour the rice into an oven safe baking dish. Add the thighs on top.
Cover tightly with foil and bake for 35 minutes. Then uncover and bake another 10 minutes.
Ingredients
Directions
Preheat oven to 400°F.
To make the marinade, combine the chicken thighs, oregano, garlic, salt, lemon zest, and juice. Let the chicken sit in this marinade for 30 minutes, or ideally overnight in the fridge.
In a frying pan over high heat, heat 2 tbsp olive oil and add the chicken thighs. (Reserve the marinade). Sear them on both sides. Don't worry about cooking them all the way through because they will continue cooking in the oven.
Remove the chicken and add an additional 2 tbsp olive oil. Add your diced onion and saute until soft. Season with salt.
Add rice, broth, and water. Season with oregano, black pepper, and the reserved marinade. Bring to a boil.
Pour the rice into an oven safe baking dish. Add the thighs on top.
Cover tightly with foil and bake for 35 minutes. Then uncover and bake another 10 minutes.