Greek Lemony Roast Chicken and Rice

This Lemony Roast Chicken with Rice is a family meal made with classic Greek ingredients. Marinated chicken thighs, nestled on top of herbed rice baked to perfection! The beauty of this meal is that the rice is cooked with the chicken thighs on top. This method elevates the rice flavor, because the chicken juices get soaked up by the rice. The rice gets the full benefit of all chicken juices while it is cooked and becomes to perfection! This is a meal my whole family loves and we use to enjoy it quite often.



Tips for Greek Lemony Roast Chicken & Rice

For a richer flavor, I recommend to use chicken thighs with bone and skin in. When marinating the chicken, be sure to cover the whole surface of the thighs. You can either add all the ingredients for the marinate in a bowl, together with the thighs and just mix them very well or add the marinate first to a bowl, stir very well and using a brush, cover the thighs.

Sauté each side of chicken thighs until golden brown and deglaze the pan with lemon juice. Rinse the rice very well and add it in a big oven pan or crock pot. I prefer to use parboiled rice, but feel free to use basmati, brown rice etc. Add sliced garlic, lemon zest and chicken thighs on top. Don't forget to add the juices left on the pan too, because they add so much flavor. Next, add chicken stock, drizzle with extra virgin olive oil and sprinkle with dried thyme and oregano. Season with salt & pepper to taste and bake in a preheated oven at 180C (350F), set to Fan. Place the pan/crock pot on the lowest oven rack and bake for 50 to 60 minutes. Your meal will be ready when the rice has absorbed all liquids.


In case of leftovers, simply place them in an airtight container when cooled and store in the fridge for up to 4 days.




Recipe


Servings: 4-6

Preparation time: 20 mins

Cooking time: 60 minutes


Ingredients

1 kg chicken thighs, bone in and skin on

400 gr. parboiled rice

1 clove of garlic, peeled & sliced

2 lemons, only juice

lemon zest, from 1 lemon (optional)

2 tbsp. dijon mustard

8-10 tbsp. extra virgin olive oil