COOKING RECIPES

ONE-POT GREEK CHICKEN & RICE

This ONE-POT GREEK CHICKEN & RICE is easy, quick, and delicious. It will be on the table in under an hour and uses simple, everyday ingredients. The chicken drumsticks are marinated in lemon, garlic and oregano, then cooked in the oven on top of the most flavorful lemon rice you’ll ever try. Plus, one pan means less washing up!

ONE-POT GREEK CHICKEN & RICE

INGREDIENTS NEEDED:

— 6 Chicken Drumsticks.

— 1 tablespoon Oregano (if possible, Greek).

— 1 Lemon, halved.

— 2 Garlic Cloves, minced.

— 1 tablespoon Olive Oil.

— 1 cup Basmati or Short Grain Rice.

— 2 cups Chicken Stock.

— Salt & Pepper.

— ½ Brown or Yellow Onion, finely diced(optional).

— 1 teaspoon Butter(optional).

RECIPE INSTRUCTIONS:

Place chicken, oregano, garlic, olive oil and the juice from ½ of the lemon into a bowl or ziplock bag and season with salt and pepper. Mix together to combine, then leave in the fridge to marinate for at least 30 minutes (or overnight, if desired).

Preheat oven to 180C / 350F. Place marinated chicken drumsticks in a single layer in a square baking dish, discarding any leftover marinade, and place in the oven to cook for 15 minutes.

Heat butter in a skillet on medium heat and sauté onion until softened. Set aside.(if you don’t like to use butter, skip this step).

Move chicken drumsticks to a plate. Pour chicken stock, rice, the juice from the remaining ½ of the lemon and the sautéed onion, if using, into the baking dish and give it a stir to combine. Nestle the chicken on top, then return to the oven to cook for 15-20 minutes until the rice has absorbed the liquid and the chicken is cooked through.

Let it stand uncovered for a few minutes, then fluff the rice with a fork and serve.

More recipes:

MELT IN YOUR MOUTH (MIYM) CHICKEN

SHEET PAN TACO BAKE

CROCKPOT PIEROGI CASSEROLE WITH KIELBASA

CRISPY PARMESAN GARLIC CHICKEN WITH ZUCCHINI

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