INGREDIENTS
Chicken and Marinade
5 chicken thighs, skin on, bone in (Note 1)
1 - 2 lemons, zest + 4 tbsp lemon juice
1 tbsp dried oregano
4 garlic cloves, minced
1 tsp salt
Rice
1½ tbsp olive oil, separated
1 small onion, finely diced
1 cup long grain rice (Note
1½ cups chicken broth / stock
¾ cup water
1 tbsp dried oregano
1 tsp salt
Black pepper
Garnish
Finely chopped parsley or oregano (optional)
Fresh lemon zest (highly recommended)
INSTRUCTIONS
Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
To Cook
Preheat oven to 180C/350F.
Remove chicken from marinade, but reserve the Marinade.
Heat ½ tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
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.
Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
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.