Ingredients

5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)

1 – 2 lemons, zest plus 4 tbsp lemon juice

1 tbsp dried oregano (plus 1 tbsp for the rice)

4 garlic cloves, minced

1/2 tsp salt (for marinade)

1 1/2 tbsp olive oil, divided

1 small onion, finely diced

1 cup (180g) long grain rice, uncooked

1 1/2 cups (375 ml) chicken broth or stock

3/4 cup (185 ml) water

3/4 tsp salt (for rice)

Black pepper, to taste

Finely chopped parsley or oregano (optional, for garnish)

Fresh lemon zest (highly recommended, for garnish)

Instructions

Step 1: Combine the chicken thighs, lemon zest, lemon juice, 1 tbsp dried oregano, minced garlic, 1/2 tsp salt, and 1/2 tbsp olive oil in a ziplock bag. Seal and marinate for at least 20 minutes, preferably overnight, in the refrigerator.

Step 2: Preheat your oven to 180°C (350°F). Remove the chicken from the marinade and set the marinade aside for later use.

Step 3: Heat 1/2 tbsp olive oil in a deep, heavy-based skillet over medium-high heat. Place the chicken skin-side down and cook until golden brown, about 5-6 minutes. Flip and brown the other side, then remove the chicken from the skillet and set aside.

Step 4: Pour off excess fat from the pan and wipe it clean with a paper towel to remove any browned bits. Return the skillet to the stove over medium-high heat.

Step 5: Heat 1 tbsp olive oil in the skillet. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the uncooked rice, chicken broth, water, remaining 1 tbsp oregano, reserved marinade, 3/4 tsp salt, and black pepper to taste.

Step 6: Bring the liquid to a gentle simmer and let it simmer for about 30 seconds. Place the browned chicken thighs on top of the rice mixture. Cover the skillet with a lid and transfer it to the preheated oven.

Step 7: Bake covered for 35 minutes. Remove the lid and bake for an additional 10 minutes, or until the rice is tender and the liquid has been absorbed.

Step 8: Remove from the oven and let rest for 5 to 10 minutes. Garnish with chopped parsley or oregano and fresh lemon zest before serving for a burst of fresh flavor.

Tips & Variations

For extra crispy skin, sear the chicken longer before baking.

Use bone-in chicken thighs for juicier results, but boneless thighs work if preferred.

Add vegetables like peas or diced bell peppers to the rice for added color and nutrition.

Swap dried oregano with fresh if you have it on hand, adding it at the end to preserve flavor.

If you prefer less lemon tang, reduce the lemon juice to 2 tablespoons.

FAQs

Can I use a different cut of chicken?

Yes, you can use chicken breasts or drumsticks, but cooking times may vary. Bone-in, skin-on thighs are preferred for juiciness and flavor.

Can I make this recipe on the stovetop instead of the oven?

While this recipe is designed for baking, you can simmer covered on low heat for about 40-45 minutes until the rice is tender and chicken is cooked through, but be sure to watch closely to prevent burning.