Greek Lemon Chicken: One Pot Recipe

The tradition of the one skillet meal is back. I remember in my youth that the most popular thing for moms to do was to make a whole meal in one pot. In particular the crockpot which is such and awesome invention.

I was given this recipe by my mom who got it from another site. The first time I made this, I used brown rice and the product meant the chicken was good but the rice was hard to cook through all the way. The second time around I made it with white rice and the result was SO much better. It is a perfect week night meal. Make a salad and you are good to go!

This is all you need....soooo easy!

  • Chicken Marinade-
  • 5 Chicken Thighs
  • 1-2 Lemons; zest + 4 tbls lemon juice
  • 4-6 cloves of garlic
  • 1 tsp salt

Put all ingredients in a bag and marinate for 1 hour at least but preferably overnight.

  • 1 1/2 tbls olive oil, separated
  • 1 small onion finely diced
  • 1 cup long grain rice
  • 1 1/2 c chicken stock
  • 1/2 c water
  • 1 tbls dried oregano
  • salt
  • pepper

  1. Preheat oven to 350
  2. Remove chicken from marinade, but reserve the marinade
  3. heat 1/2 tbls olive oil in a deep 10' or larger, oven proof pan over medium high heat. heat till the oil Shimmers
  4. Place the chicken in the skillet, skin side down, and cook until golden brown then turn over to cook the underside until golden brown. 
  5. Remove Chicken and set aside
  6. Pour off fat and wipe the pan.
  7. Heat 1 tbls olive oil in the skillet over medium high heat. Heat till the oil shimmers
  8. Add onion and saute for a few min until translucent.
  9. Add the remaining rice ingredients and reserved marinade
  10. Let the liquid come to a simmer. Add chicken on top then place lid over pan and put in the oven for 35 min.
  11. Remove Lid from pan and bake for an additional 10 min.
  12. Remove from oven and allow to rest for 5-10 min before serving.

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