Name: Greek-style lemon chicken rice with fetta
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8 large chicken thigh fillets; 1 teaspoon Greek dried oregano; 1 teaspoon finely grated lemon rind; 4 cloves garlic, crushed; 2 tablespoon extra virgin olive oil; 1 large (300g) brown onion, chopped finely; 1½ cups (300g) long grain rice; 2½ cups (600ml) chicken stock; 1/3 cup (80ml) lemon juice; ¾ cup (120g) pitted kalamata olives, halved; 2 tablespoons fresh oregano leaves, to serve; 100g Greek-style fetta crumbled, to serve; lemon wedges, to serve

Greek-style lemon chicken rice with fetta

A hearty one pan family meal.

Greek style chicken and rice with lemon and fetta

Serves 4

Cook

40M

Marinate

10M

Resting

10M

Skip to Recipe

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.

Ingredients

8 large chicken thigh fillets

1 teaspoon Greek dried oregano

1 teaspoon finely grated lemon rind

4 cloves garlic, crushed

2 tablespoon extra virgin olive oil

1 large (300g) brown onion, chopped finely

1½ cups (300g) long grain rice

2½ cups (600ml) chicken stock

1/3 cup (80ml) lemon juice

¾ cup (120g) pitted kalamata olives, halved

2 tablespoons fresh oregano leaves, to serve

100g Greek-style fetta crumbled, to serve

lemon wedges, to serve

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 over the olives and oregano and fluff with a fork.

How to serve this lemon chicken rice

Serve this lemon chicken rice with fetta and lemon wedges.

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Recipe developer Jessica Brook

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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