Baked Greek Chicken & Oregano Rice
Servings 5
Ingredients
- Chicken and Marinade:
- 5 chicken thighs skin on and bone in
- 4 tablespoons lemon freshly squeezed
- 1 tablespoon dried oregano
- 4 garlic cloves minced
- 1 teaspoon salt
- Rice:
- 1 1/2 tbsp olive oil separated
- 1 small onion chopped finely
- 1 cup long grain rice I used Basmati rice
- 1 1/2 cups chicken stock see note
- 3/4 cup water
- 1 tablespoon dried oregano
- 1 tsp salt
- Black pepper
- Garnish:
- Finely chopped coriander
Instructions
- To Marinate:
- Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
- To Cook:
- Preheat oven to 180C (350F)
- Take the chicken out from the marinade. Do not throw the marinade away, its got tons of flavor.
- Heat 1/2 tbsp olive oil in a frying pan.
- Place the chicken in the frying pan, skin side down, and cook until the skin is crispy and golden brown. Then turn and cook the other side until golden brown. Remove the chicken and set aside.
- Pour off the oil and fat from the pan, and wipe it clean with a paper towel.
- Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until lightly pale and translucent. Then add the rest of the rice ingredients along with the reserved marinade.
- Let the liquid come to a simmer and let it simmer for 30 seconds. In a 9 inch baking pan place this rice mixture, making sure to spread it evenly. Add the chicken thighs skin side up on the rice. Cover with foil and let it bake for 10 minutes. After 10 minutes remove the foil and bake for another 35 minutes until rice is done. (See Notes)
- Remove from the oven and garnish with freshly chopped coriander.
Notes
Note 1: If you don't have chicken broth just dissolve a chicken stock cube in 1 1/2 cups of hot water.
Note 2: Nagi makes this whole dish in an oven proof skillet, so if you have one use that to make it a one skillet pan dish. But I don't have a skillet so I seared the chicken in a non stick frying pan. Then I cleaned the frying pan with a paper towel, fried the onion and added all the rice ingredients and let it come to a simmer. After this I shifted the rice mixture to a 9 inch baking pan, and covered it with foil and baked it according to Nagi's instructions.
Note 2: Nagi makes this whole dish in an oven proof skillet, so if you have one use that to make it a one skillet pan dish. But I don't have a skillet so I seared the chicken in a non stick frying pan. Then I cleaned the frying pan with a paper towel, fried the onion and added all the rice ingredients and let it come to a simmer. After this I shifted the rice mixture to a 9 inch baking pan, and covered it with foil and baked it according to Nagi's instructions.