PHOTOGRAHY JOHN PAUL URIZAR. STYLING MICHELE CRANSTON. PHOTOCHEF CLARE MAGUIRE
This lemon chicken rice is quick to get in the oven and makes for a delicious family dinner. You can marinate the chicken in lemon, oregano and garlic for as little as 10 minutes. Or overnight, if time permits.
And did we mention this lemon chicken rice is cooked in the one pan? Which means less washing up, and more time to enjoy the wonderful flavours of your homecooked meal.
Ingredients
Method
Preheat oven to 180°C (160° fan-forced). Combine chicken, dried oregano, lemon rind and garlic in a small bowl. Toss well to coat and set aside to marinate for 10 minutes or overnight if you have time.
Heat oil in a large shallow casserole pan over medium heat. Add chicken and cook for 4 minutes each side, until golden. Transfer to a plate and set aside.
Add onion and cook for 6-8 minutes, stirring until softened and golden. Add the rice and stir to combine, then the stock and lemon juice. Place chicken back on top of the rice.
Bring to a simmer, cover with a lid. Place in the oven and bake for 30 minutes, until rice is tender. Set aside, covered, for 10 minutes.
Sprinkle olives and oregano over the lemon chicken rice and fluff rice with a fork.
What rice should I use?
As specified in the recipe, this lemon chicken rice works best with long grain rice.
How to serve this lemon chicken rice
Reminiscent of a risotto, this lemon chicken rice draws on classic Greek flavours of oregano, lemon and Kalamata olives to bring the flavours of the Mediterranean to your dinner table. To serve, crumble fetta over the top for a beautiful creamy and salty taste, and serve with lemon wedges on the side.
More dinner inspiration
Are you looking for more one pan family dinners? Or more Greek-inspired meals?
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