This tasty, fuss-free Greek lemon chicken dish is one the whole family will devour. And because all the prep and cooking is done in the one dish, cleaning up is a breeze. You’re welcome.
“My favourite kind of meals are those that are easy, inexpensive, full of flavour and served in the pan, straight to the table. This tangy, lemony and hearty one-pan chicken dish ticks every single box. If you want to marinate the chicken for longer than half an hour, place it in the fridge for up to an hour. For marinating overnight, leave the lemon juice out and add it half an hour before cooking.” – Julie Goodwin.
Ingredients
Method
In a medium ovenproof dish, combine the olive oil, lemon rind and juice, the garlic, oregano, thyme, mustard, salt and pepper. Add the chicken and toss to coat all over. Cover and set aside for 30 minutes.
Preheat the oven to 200°C fan-forced. Wipe down the sides of the dish to prevent excess marinade from burning.
Bake for 45 minutes or until golden brown.
Remove the dish from the oven, the chicken will have released some liquid. Scatter the orzo around the chicken and pour in the stock. Nestle the olives around the chicken and return to the oven for a further 15 minutes or until orzo is tender.
Serve immediately with lemon wedges, parsley leaves and steamed green beans.
What to serve with Julie’s Greek lemon chicken
As this dish is substantial on its own, Julie recommends keeping the accompaniments simple. Serve her Greek lemon chicken with lemon wedges, parsley and steamed green beans.
How to defrost frozen chicken thighs
If you’re using frozen chicken thighs for this recipe, thaw frozen chicken in the fridge overnight. Do not thaw on the kitchen bench or in the sink. Once thawed, use within 24 hours.
Looking for more chicken thigh recipes for tasty dinners?
