One Pot Roasted Greek Chicken and Rice

• Gluten free

• Meat

  • 1 Fryer chicken

• Produce

  • 5 cloves Garlic
  • 3 Garlic cloves
  • 2 Lemons, whole
  • 1 Onion, large
  • 3 tbsp Oregano
  • 1 tbsp Oregano, dried
  • 1 Parsley and lemon, zest
  • 1 Shallot

• Canned Goods

  • 1 1/2 cups Chicken broth / stock

• Condiments

  • 1 Marinade

• Pasta & Grains

  • 1 Rice
  • 1 cup Rice, long grain

• Baking & Spices

  • 1 Black pepper
  • 1 pinch Red pepper flakes
  • 1 tsp Red pepper flakes or more if you are feeling dangerous
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Liquids

  • 1 1/4 cup Water

Found on girlandthekitchen.com

Description

Ingredients

• Marinade
• 1 fryer chicken, cut up into pieces or feel free to just use thighs and drumsticks (about 3-pounds)
• 2 whole lemons, zested and juiced
• 3 tablespoons of oregano
• ½ a cup of water
• 5 cloves of garlic, sliced
• 1 tsp of red pepper flakes or more if you are feeling dangerous
• Rice
• 2 tbsp olive oil, separated
• 1 shallot, finely diced
• 3 garlic cloves, minced on microplaner
• 1 large onion, finely diced
• a pinch of red pepper flakes
• 1 cup long grain rice
• 1½ cups chicken broth / stock
• ¾ cup water
• 1 tbsp dried oregano
• 1 tsp salt
• Black pepper
• Chopped parsley and lemon zest to garnish

Directions

• Combine the chicken and marinade in a ziplock bag and marinade for a minimum of 30 minutes and up to over night.
• Preheat the oven to 350-degrees
• Heat up a skillet large enough to contain the chicken and the rice, over medium heat with the 1 tbsp olive oil in it.
• Using tongs or you hands, remove the chicken from the marinade...BUT DO NOT THROW OUT THE MARINADE.
• Place the chicken skin side down into the pan and cook until brown. You may have to do this in batches. Remove and set aside.
• Remove the darkened bits from the chicken and wipe pan clean with a paper towel. I like to hold the paper towel with tongs and wipe it around so that I do not burn my hands 🙂
• Add the remaining olive oil to the pan and add in shallots, red pepper flakes, onion and garlic. Sweat them out. Not allowing any color to come to the veggies.
• Add in all the remaining rice ingredients and the marinade.
• Let the liquid come to a simmer and allow to simmer for 30 seconds.
• Place chicken on top of the rice, nestling it in gently. Place a lid on the pan. Bake in the oven for 35 minutes.
• Remove the lid and bake for 10 more minutes to allow the chicken to brown. The rice is done when all the liquid has evaporated.
• Remove, allow to rest for 10 minutes and fluff with a fork.
• Garnish with extra lemons and parsley.