Greek Lemon Chicken with Rice

Ingredients

• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 1/4 cup (60ml) fresh lemon juice 1/4 cup (60ml) fresh lemon juice
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 lemon, sliced for garnish 1 lemon, sliced for garnish
• Fresh parsley, chopped for garnish Fresh parsley, chopped for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 26g (Sugar: 1g)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lemon juice, minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper. Mix well.
2. 2.
   Add the chicken thighs to the bowl and toss to coat them evenly with the marinade. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for best results.
3. 3.
   Heat a large skillet or Dutch oven over medium-high heat. Remove the chicken from the marinade, allowing any excess marinade to drip off, and place the chicken skin-side down in the hot skillet.
4. 4.
   Cook the chicken for about 5 minutes on each side, or until the skin is golden brown and crispy. Remove the chicken from the skillet and set aside.
5. 5.
   In the same skillet, add the rice and cook for 2-3 minutes, stirring occasionally, until the rice is lightly toasted.
6. 6.
   Pour in the chicken broth and bring it to a boil. Reduce the heat to low, cover the skillet, and let the rice simmer for 15 minutes, or until the liquid is absorbed and the rice is tender.
7. 7.
   Return the chicken to the skillet, placing it on top of the cooked rice. Cover the skillet again and cook for an additional 10-15 minutes, or until the chicken is cooked through and the rice is fully cooked.
8. 8.
   Garnish with lemon slices and chopped parsley before serving.

Treat your ingredients with care...

• Chicken thighs — For the best flavor and tenderness, use bone-in and skin-on chicken thighs. The bone adds flavor to the dish, and the skin helps to keep the chicken moist during cooking.
• Lemon juice — Use freshly squeezed lemon juice for the most vibrant and tangy flavor. Avoid using bottled lemon juice, as it may lack the freshness and brightness of freshly squeezed juice.
• Long-grain rice — Long-grain rice works best for this recipe as it cooks up fluffy and separate. Avoid using short-grain or sticky rice, as they may result in a mushy texture.

Tips & Tricks

• For a more intense flavor, marinate the chicken overnight in the refrigerator.
• If you prefer a crispy skin on the chicken, you can finish it under the broiler for a few minutes after cooking it on the stovetop or in the oven.
• Feel free to add vegetables such as bell peppers, onions, or cherry tomatoes to the skillet when cooking the chicken and rice for added flavor and color.
• To make this dish even more authentic, serve it with a side of tzatziki sauce and pita bread.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Greek Lemon Chicken with Rice hot, garnished with lemon slices and chopped parsley. This dish is delicious on its own but can also be accompanied by a side of Greek salad or roasted vegetables for a complete and satisfying meal.

Presentation advice

To enhance the presentation of this dish, arrange the chicken thighs on top of the rice, with the lemon slices and chopped parsley scattered around them. The vibrant colors of the lemon and parsley will add a pop of freshness to the plate.