Lemon & Herb Greek Chicken Bake
One-pan Greek-style chicken thighs on a bed of fluffy lemon and herb jasmine rice.
Ingredients
- 600g boneless, skinless chicken thighs
- Juice of 1 lemon
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp dried oregano
- 650ml low-sodium chicken stock
- 320g jasmine rice, rinsed and drained
- 1 small onion, finely diced
- 3 garlic cloves, finely minced
- Juice of 1 lemon
- 2 tsp dried oregano
- 1 tsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- Fresh dill, chopped, to garnish (optional)
Instructions
- Pat the chicken thighs dry, then season with the first quantity of lemon juice, salt, paprika, garlic powder and oregano.
- Heat a greased stainless steel or cast iron pan over medium-high heat. Sear the chicken on both sides for 8-10 minutes, flipping halfway, until cooked through. Set aside.
- In the same pan, add the garlic and onion and sauté for 2-3 minutes until lightly browned and fragrant.
- Add the rinsed rice, remaining seasonings and remaining lemon juice, stirring until well combined and the rice is lightly toasted.
- Lower the heat to medium, add the stock, and stir once more. Bring to a bubbling simmer, about 3 minutes.
- Top with the cooked chicken, cover with a lid, and cook for 10-15 minutes, or until most of the stock has been absorbed.
- Remove from the heat and let sit, covered, for 5 minutes so the flavours infuse and the rice steams to become fluffy. Garnish with dill and serve.