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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 We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Todd & Penny




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


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
Lemon Slices

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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