One pot Greek Chicken with Lemon Rice

Chicken and Rice.. I know, I know, your probably thinking Oh Joy it’s ANOTHER Chicken recipe, Yaaaay. Well fellow cooks, don’t be fooled by its name – this one is a game changer!

Tender juicy chicken, FRESH lemony tang but not too tart. (The hubs likes all things lemon; me, meh, not so much.. But since it is him that I aim to please in this culinary fetish I have discovered I gave it a whirl.)

ShaZam! Taste bud heaven!

Now before we go much further, let me preface by saying I NEVER follow a recipe 100%. I ALWAYS put my spin on it to fit our tastes and more so, to fit what is on hand. She provided the bare bones, I provided what was in the pantry… My kind of teamwork!

BTW, Here is where you can find the original version:  On Pot Greek Chicken & Lemon Rice

Follow Nagi – She Is Amazing! I found her recipe on a Pinterest board. I have bookmarked her site & troll for inspiration way more often than I realized…. I was scrolling through her index and was thinking, Hey, I made that too. (and that, and that, and that… Ya, I got it bad!)

Note: Her snap is so much prettier than mine & I’m okay with that! Remember, she provided the bare bones then I used what was on hand. (How many of you put your own spin on recipes?)

Her rice is gorgeous and golden. Her chicken has an incredible beautiful crust. And for y’all folks who like the nutritional break down, she provides it all! Inclusive of notes with options like no other! Very helpful! Seriously. You should seek her out! (I am not being paid for this recommendation either!)

Marinade consists of lemon juice, garlic, oregano and salt. I allowed my chicken to marinade for about two hours. *Be sure to save your marinade! (I totally kinda ditzed on the pictures as we were H.U.N.G.R.Y. I grabbed my camera as an after thought.. My Bad!)

 

I used boneless thighs. Would definitely prefer skin on and with the bone, but that was yesterday’s dinner! This totally smelled my house up with scrumptious anticipation!

I didn’t drain the fat (Honestly, there was not very much to drain IMO) nor did I toss out the brown bits after searing the chicken. And, once I sauted my onions in the drippings, since there wasn’t really enough fat in my opinion to worry about, in went the rice with the chicken broth and water.

Thus, darker rice..

But in my defense, I simply could not toss out that beautiful flavor left behind after searing the thighs! (And I read in her comments where another follower concurred!)

And lastly, I used instant rice. I only had to adjust my cooking time in the oven as to ensure the bottom of the cast iron skillet didn’t burn. But I assure you, the flavors melded perfectly!

Ta Dah.. Simple. Easy. One Pan. Less than hour. Taste bud heaven!

Hope you enjoy! If you switch it up, let me know! I’m always seeking inspiration!

Til Next Time

Domesticated Rebellion