ONE PAN LEMON CHICKEN AND RICE DISH
- Marinade for chicken:
- 2 teaspoons dried oregano
- 2 tablespoons spring onion finely chopped
- 5 cloves garlic, minced
- zest of 1 lemon
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil to make a loose paste
- 8 skin on chicken thighs and drumsticks
- Rice:
- 1½ cups dry long-grain white rice
- 1 packet soup (I love to use brown onion soup)
- 2 cups boiling water
- 1 can diced tomatoes
- 2 teaspoons dried oregano
- 5 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- lemon slices
In a large resealable plastic bag, add all marinade ingredients (except chicken), and massage to combine. Add chicken and turn/massage to coat. Refrigerate 15 minutes up to overnight.
Preheat oven to 180ºC.
Add rice to cast iron pan and sprinkle with soup mixture.
Pour in boiling water.
Add the tomatoes, lemon slices and other ingredients.
Now nestle chicken thighs on top of the rice mixture.
Cover with lid and bake for 35 to 40 minutes.
Uncover, return to oven and bake an additional 10 – 15 minutes, until liquid is removed, rice is tender, and chicken is cooked through.
Recipe posted by Louise Venter
Photo: Louise Venter
