Greek Lemon Chicken and Rice

Ingredients

• 4 chicken thighs 4 chicken thighs
• 1/4 cup (60ml) lemon juice 1/4 cup (60ml) 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
• Zest of 1 lemon Zest of 1 lemon
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 3.5g
• Carbohydrates (total, sugars): 28g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lemon juice, minced garlic, olive oil, dried oregano, dried thyme, salt, and black pepper. Mix well.
2. 2.
   Place the chicken thighs in a shallow dish and pour the marinade over them. Make sure the chicken is well coated. Cover the dish and refrigerate for at least 1 hour, or overnight for best results.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a large oven-safe skillet or baking dish, combine the rice, chicken broth, and lemon zest. Stir well to combine.
5. 5.
   Remove the chicken thighs from the marinade and place them on top of the rice mixture.
6. 6.
   Cover the skillet or baking dish with foil and bake for 30 minutes.
7. 7.
   Remove the foil and continue baking for an additional 15-20 minutes, or until the chicken is cooked through and the rice is tender.
8. 8.
   Garnish with fresh parsley before serving.

Treat your ingredients with care...

• Chicken thighs — For best results, use bone-in, skin-on chicken thighs as they provide more flavor and moisture to the dish.
• Lemon juice — Freshly squeezed lemon juice is recommended for a vibrant and tangy flavor.
• Long-grain rice — Rinse the rice before cooking to remove excess starch and achieve fluffy grains.
• Chicken broth — Opt for low-sodium chicken broth to control the saltiness of the dish.
• Fresh parsley — Chop the parsley just before garnishing to retain its vibrant color and fresh taste.

Tips & Tricks

• For a crispier chicken skin, broil the dish for a few minutes after baking.
• Add a squeeze of fresh lemon juice over the chicken and rice before serving for an extra burst of citrus flavor.
• Serve with a side of Greek salad and tzatziki sauce for a complete Greek meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Greek Lemon Chicken and Rice hot, straight from the oven. Garnish with fresh parsley for a pop of color. This dish pairs well with a side of roasted vegetables or a Greek salad.

Presentation advice

To enhance the presentation, arrange the chicken thighs on top of the rice in an appealing manner. Sprinkle some additional lemon zest and fresh parsley over the dish for an extra touch of freshness.