Ingredients

CHICKEN AND MARINADE
? 1/2 tsp salt
? 4 garlic cl�ves, minced
? 5 chicken thighs, skin �n, b�ne in (ab�ut 1 kg / 2 lb)(N�te 1)
? 1 - 2 lem�ns, use the zest + 4 tbsp lem�n juice (N�te 7)
? 1 tbsp dried �regan�

Article adapted from https://www.ahealthysliceoflife.com/one-pot-greek-chicken-with-lemon-rice/

RICE
? Fresh lem�n zest (highly rec�mmended)
? Finely ch�pped parsley �r �regan� (�pti�nal)
? GARNISH
? Black pepper
? 1 1/2 tbsp �live �il, separated
? 1 small �ni�n, finely diced
? 3/4 tsp salt
? 1 cup / 180g l�ng grain rice (N�te 6 f�r �ther rice)
? 1 1/2 cups / 375 ml chicken br�th / st�ck
? 3/4 cup / 185ml water
? 1 tbsp dried �regan�

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Instructi�ns

First �f all, C�mbine the Chicken and Marinade ingredients in a zipl�ck bag and set aside f�r at least 20 minutes but preferably �vernight.


TO COOK

1. First, Preheat �ven t� 180C/350F.
2. After that, Rem�ve chicken fr�m marinade, but reserve the Marinade.
3. Then, Heat 1/2 tbsp �live �il in a deep, heavy based skillet (N�te 2) �ver medium high heat.
4. Next, Place the chicken in the skillet, skin side d�wn, and c��k until g�lden br�wn, then turn and c��k the �ther side until g�lden br�wn. Rem�ve the chicken and set aside.
5. P�ur �ff fat and wipe the pan with a scrunched up ball �f paper t�wel (t� rem�ve black bits), then return t� the st�ve.
6. Heat 1 tbsp �live �il in the skillet �ver medium high heat. Add the �ni�n and saut� f�r a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
7. Let the liquid c�me t� a simmer and let it simmer f�r 30 sec�nds. Place the chicken �n t�p then place a lid �n the skillet (N�te 3). Bake in the �ven f�r 35 minutes. Then rem�ve the lid and bake f�r a further 10 minutes, �r until all the liquid is abs�rbed and the rice is tender (s� 45 minutes in t�tal).
8. Finally, Rem�ve fr�m the �ven and all�w t� rest f�r 5 t� 10 minutes bef�re serving, garnished with parsley �r �regan� and fresh lem�n zest, if desired.