Greek Chicken and Rice Skillet (Printable Version)
Juicy chicken thighs, aromatic rice, lemon, feta, and olives combine for a hearty, flavor-packed skillet meal.
# Ingredients:
01 -
6 chicken thighs
02 -
Kosher salt
03 -
Freshly ground black pepper
04 -
1 teaspoon dried oregano
05 -
1 teaspoon garlic powder
06 -
3 lemons
07 -
2 tablespoons extra-virgin olive oil
08 -
½ red onion, minced
09 -
2 garlic cloves, minced
10 -
250 grams long-grain rice
11 -
600 millilitres chicken broth
12 -
1 tablespoon fresh oregano, chopped, plus extra for garnish
13 -
1 cup green olives
14 -
125 grams feta cheese, crumbled
15 -
⅓ cup fresh parsley, chopped
# Steps:
01 -
Preheat oven to 190°C. Pat chicken thighs dry, then season evenly with kosher salt and black pepper. In a small bowl, combine dried oregano, garlic powder, and zest from one lemon. Rub the mixture thoroughly over the chicken.
02 -
Heat olive oil in a large oven-safe skillet over medium heat. Arrange chicken thighs skin side down and sear until deeply browned, approximately 7 to 9 minutes. Transfer chicken to a plate and reserve.
03 -
Add minced red onion and garlic to the skillet, sautéing until translucent, about 5 minutes. Stir in long-grain rice and cook for 1 minute, seasoning lightly with salt.
04 -
Pour in chicken broth and bring mixture to a simmer. Add chopped fresh oregano and juice from the zested lemon. Slice the remaining two lemons and set aside.
05 -
Nestle seared chicken thighs, skin side up, into the rice mixture in the skillet. Transfer the skillet to the oven and bake until the rice has absorbed all of the liquid and chicken is fully cooked, 20 to 25 minutes.
06 -
Turn oven broiler to high. Arrange reserved lemon slices over the chicken. Broil until lemons are charred and skin is crisp, about 3 minutes.
07 -
Remove skillet from oven. Scatter green olives and crumbled feta cheese over the top. Garnish with fresh chopped parsley and additional oregano before serving immediately.
# Notes:
01 -
For the best flavor, use chicken thighs with skin and bone. Monitor rice absorption closely to avoid overcooking.