One Pot Lemon Chicken & Rice
By Lisa Starr, Meatland
CHICKEN1 kg chicken thighs with skinZest and juice of 2 large lemons1 tablespoon dried oregano2 teaspoons crushed garlic1/2 teaspoon salt LEMON RICE2 tablespoons olive oil1 onion, finely chopped1 cup Basmati rice1 1/2 cups chicken stock3/4 cup water1 tablespoon dried oregano1 teaspoon salt (Maldon)Coarse black pepper to tasteFinely chopped parsley to garnishSliced, seared lemon slices to garnish (optional)1: Combine chicken with marinade ingredients in a Ziplock bag and marinate 2 to 24 hours.2: Remove chicken from marinade - reserve the marinade - and heat 1 tablespoon of olive oil in a pan over medium high.3: Place chicken in the pan, skin side down, and cook until lightly golden then turn over and cook the other side. Remove chicken from the pan.4: Wipe the pan clean, heat the remaining oil, and fry onions till lightly golden.5: Add remaining rice ingredients plus the reserved marinade and allow to simmer briefly.6: Place chicken on top of rice, cover with a lid or foil, then place in a preheated oven at 180 C and bake covered for 35 minutes. 7: Remove lid/foil and bake a further 10 minutes or until the liquid is all absorbed and rice is tender. 8: Check seasoning, allow to stand for 10 minutes for flavors to absorb, then garnish and serve.COOK'S NOTES: You could use skinless thighs if preferred. Chicken breast can be used but is not recommended as it is far dryer. Ideally marinated for 24 hours. Dish can be made ahead and can be frozen for ease.
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