Lemon Chicken & Rice is made entirely in one pan and is packed with flavor.
- Chicken:
- 8 Garlic Coves (Minced)
- 3 Tablespoons Olive Oil
- 4 Teaspoons Dried Oregano
- 2 Teaspoons Dried Minced Onion
- 2 Lemons (Zested)
- 1 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 6 To 8 Chicken Thighs/Drumsticks
- 3 Tablespoons Olive Oil
- Rice:
- 2 Large Onions
- 10 Garlic Cloves (Minced)
- 1 Cup Long Grain Rice
- 1 Tablespoon Dried Oregano
- 1 1/2 Teaspoon Kosher Salt
- 1 Teaspoon Freshly Ground Pepper
- 4 Cups Chicken Broth
- 2 Lemons (Sliced)
- In small-size bowl combine garlic, olive oil, oregano, onions, lemon zest, kosher salt, and pepper. Pour into zip-lock plastic bag. Add chicken and massage marinade to coat chicken pieces. Seal bag and place in refrigerator for 30 minutes to overnight.
- Remove chicken from refrigerator and remove chicken from zip-lock bag. Throw away marinade.
- Preheat oven to 350 degrees.
- In large-size cast iron or heavy oven-safe skillet add olive oil. Turn heat to medium-high. Add chicken to skillet and cook 4 to 5 minutes per side. Transfer chicken to plate.
- Add onions to skillet and reduce heat to medium. Cook onions 3 to 4 minutes until soft. Add garlic and gook 1 minutes. Stir in rice, oregano, kosher salt, and pepper. Cook 1 minute. Add chicken broth and turn heat to medium-high and bring to simmer. Cover with lid. Place skillet in oven for 15 minutes. Remove from oven and arrange chicken on top of rice mixture. Cover and place back in oven for 20 minutes. Remove lid and place lemon slices on top of chicken and rice. Bake another 10 to 15 minutes until all liquid has been absorbed, rice is tender and chicken has cooked through.
- Remove from oven and serve hot.
- Serves 4 to 6
- Prep Time: 20 Minutes Cook Time: 65 Minutes Total Time: 85 Minutes
- "Work With What You Got!"
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