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One Pan Greek Lemon Chicken with Rice Recipe

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This recipe for One Pan Greek Lemon Chicken with Rice, by , is from Libro di cucina di famiglia Peloquin, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Todd & Penny

Category:
Category:

Ingredients:  
Ingredients:  
Ingredients

Marinade:

2 teaspoons dried Oregano
1 teaspoon minced Onion
4-5 cloves minced Garlic
1 Lemon Zested
teaspoon Salt
teaspoon Pepper
2 tablespoons Olive Oil
5 Chicken Thighs

Rice:

1 tablespoon Olive Oil
1 large Onion diced
1 cup Rice (not quick cooking variety)
2 cups Chicken Stock
1 teaspoon dried Oregano
5 cloves minced Garlic
Salt
Pepper
Lemon Slices

Directions:
Directions:
Add all of the marinade ingredients, except the chicken, to a large zip-lock bag. Mix well. Add chicken. Refrigerate for hour up to overnight.

Preheat oven to 350F

In large skillet heat about 2 tablespoons of olive oil over medium heat. Add chicken thighs and cook about 5 minutes per side. Remove to a plate and keep warm.

Add onion to the skillet and cook about 4 minutes, until translucent.

Add garlic and cook about a minute.

Add rice, oregano salt and pepper. Stir together and cook for 1 minute.

Add broth, bring to a simmer.

Add chicken back into the pan. Add lemon slices on top of chicken. Cover and bake for 35-40 minutes.

 

 

 

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