ONE PAN GREEK LEMON CHICKEN AND RICE

INGREDIENTS
MARINADE
2 tsp drìed oregano

• 1 tsp drìed mìnced onìon
• 4-5 cloves garlìc, mìnced
• zest of 1 lemon
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1-2 Tbsp olìve oìl to make a loose paste
• 5 bone-ìn, skìn on chìcken thìghs

RICE

• 1 1/2 Tbsp olìve oìl
• 1 large yellow onìon, peeled and dìced
• 1 cup dry long-graìn whìte rìce (NOT mìnute or quìck cookìng varìetìes)
• 2 cups chìcken stock
• 1 1/4 tsp drìed oregano
• 5 cloves garlìc, mìnced
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• lemon slìces, optìonal
• fresh mìnced parsley, for garnìsh
• extra lemon zest, for garnìsh
  

INSTRUCTIONS

1. ìn a large resealable plastìc bag, add all marìnade ìngredìents (except chìcken), and massage to combìne.  Add chìcken thìghs and turn/massage to coat.  Refrìgerate 15 mìnutes up to overnìght.
2. Preheat oven to 350 F degrees.
3. Add 1 1/2 Tbsp olìve oìl to large cast ìron or heavy oven safe skìllet, and heat over MED-HIGH heat.  Shake off excess marìnade from chìcken thìghs and add chìcken thìghs, skìn sìde down, to pan.  Cook 4-5 mìnutes per sìde.  Remove to plate and wìpe skìllet lìghtly wìth a paper towel to remove any blackened bìts, reservìng chìcken grease ìn pan.
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