One Pan Greek Lemon Chicken Rice
Rated 3.5 stars by 36 users
Servings
4
Prep Time
15 minutes
Cook Time
50 minutes
Ingredients
Lemon Chicken:
- 1 lemon, juice and zest
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- sea salt and freshly ground black pepper, to season
- 500 g chicken thighs (about 4 large)
- 1 lemon, cut into slices (optional)
Rice:
- 1 brown onion, finely chopped
- 1 cup Basmati rice
- 1 cup chicken stock
- 1 1/2 cups water
- 1 bunch parsley, leaves and stems finely chopped
- sea salt and freshly ground black pepper, to season
- 100 g green beans, ends trimmed and chopped into 2cm pieces (roughly 1 cup chopped)
Directions
- Mix all ingredients for the marinade together in a small bowl. Coat chicken and allow to marinade for 30 minutes.
Preheat oven to 180ºC / 350ºF / Gas Mark 4.
Add onion, rice, water, stock, parsley stems and half of the parsley leaves, salt and pepper to a deep baking dish. Stir to combine. Cover with foil and place in the oven. Cook for 30 minutes until most of the water has absorbed from the rice.
Once the rice has almost cooked through, remove from the oven. Remove the foil and stir through the green beans. Place chicken thighs on top of the rice and lemon slices on top of chicken if you like.
Turn the oven up to 200°C / 400°F / Gas Mark 6 and place dish back into the oven uncovered for 15 -20 minutes until chicken has cooked through.
Remove from the oven and scatter the remaining parsley leaves over the dish to serve.
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