Description
A flavorful and easy-to-make Greek chicken and lemon rice dish that is baked to perfection. Tender chicken thighs seasoned with oregano and garlic, nestled on a bed of lemon-infused rice, creating a deliciously satisfying meal.
Ingredients
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Lemon Rice:
- 1 cup long-grain white rice
- 2¼ cups chicken broth
- ¼ cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Preheat oven to 375°F (190°C).
- Let it rest for 5 minutes before serving. Garnish with parsley and lemon wedges.
Pat the chicken thighs dry and season with oregano, garlic powder, salt, and pepper. Sear in a skillet until golden brown, then set aside. Cook onion and garlic until softened. Add rice and cook. Pour in chicken broth, lemon juice, and zest. Place chicken on top of the rice. Bake for 35–40 minutes.
Notes
- For extra crispy skin, broil the dish for the last 2–3 minutes.
- You can substitute boneless thighs or breasts, but adjust cooking time accordingly.
