ONE POT CHICKEN AND LEMON RICE

I love one pot cooking and this dish did not disappoint!  A few ingredients with great flavour.  

Ingredients for the chicken marinade
5-6 chicken thighs, skin one and bone in
4 tablespoons of lemon juice, more if you like lemon and zest
1 tablespoon dried oregano
4 garlic cloves, minced
½ teaspoon salt

Ingredients for the rice
1 ½ tablespoon olive oil – half for the chicken and half for the rice
Small onion, finely chopped
1 cup long grained rice
1 ½ cups chicken stock
¾ cup water
1 tablespoon dried oregano
Salt and black pepper to taste
Crushed chilli - optional

Combine the chicken and marinade ingredients in a zip lock bag and set aside for at least 20 minutes, overnight is even better.  Remove chicken from the marinade, reserving marinade.  Heat half olive oil in a deep, heavy based skillet over a medium heat.  Fry chicken skin down and brown until golden, turn and cook other side until brown.  Remove the chicken from skillet.  Pouf off excess fat and wipe the pan to remove any burnt bits.  

Heat remaining olive oil and sauté the onions for a few minutes until translucent.  Add the remaining rice ingredients and reserved marinade.  Let the liquid come to a simmer and simmer for 30 seconds.  Place the chicken on top of the rice, cover with lid and bake for approximately 35 minutes.    Remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is cooked.

Remove from oven and allow to rest for 5-10 minutes.

Delicious!!