Mediterranean Chicken & Lemon Rice Pot

(Serves 4 – 5)


• 5 chicken thighs, skin on, bone in
• 1 – 2 lemons, use the zest + 4 tbsp lemon juice
• 1 tbsp dried oregano
• 4 garlic cloves, minced

• 1/2 tsp salt



• 1 1/2 tbsp olive oil, separated
• 1 small onion, finely diced
• 1 cup (180g) long grain rice, uncooked
• 1 1/2 cups (375 ml) chicken broth / stock
• 3/4 cup (185 ml) water
• 1 tbsp dried oregano
• 3/4 tsp salt
• Black pepper


• Finely chopped parsley or oregano (optional)
• Fresh lemon zest
• 5 Lemon Slices *(optional)


Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.


1. Preheat oven to 180°C/350°F.


2. Remove chicken from marinade, but reserve the Marinade.


3. Heat 1/2 tbsp olive oil in a deep, heavy based skillet over medium high heat.


4. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.


5. Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove. *(If using lemon slices, sear the slices in the pan after cooking the chicken, place with the chicken pieces that have been set aside)


6. Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.


7. Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top if using lemon slices, place seared lemon slices on top of chicken Place a lid on the skillet. Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender so 45 minutes in total


8. Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and lemon slices’

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