One Pot Greek Lemon Chicken & Rice

One pot meals are great weeknight meals.  Pop it in the oven, then go throw in a load of laundry, or help the kids with homework, or chill with a glass of wine while it cooks.  Clean up is easy, too.  It’s just one pot!

One Pot Greek Lemon Chicken

1 lb boneless skinless chicken thighs
2 tablespoons olive oil
salt and pepper
¼ onion, diced
½ teaspoon minced garlic
1 teaspoon dried oregano
1 cup jasmine rice
2 cups chicken broth
Juice from ½ lemon
½ lemon, thinly sliced
1 tablespoon lemon zest
¼ cup castelvetrano olives, pitted
¼ cup Kalamata olives, pitted
crumbled feta cheese

In an enamel coated cast iron Dutch oven (or a large oven proof pot), heat olive oil over medium high heat.  Season the chicken thighs with salt and pepper and place in the pot, browning on each side 3-4 minutes.  Remove chicken to a plate and set aside.  Add the onion to the oil and cook, stirring until golden, then add the garlic, oregano, and rice.  Stir to coat, careful to not let the rice burn.  Carefully pour the chicken broth into the pot (it will steam so be careful!), stir, then add the lemon juice.  Return the chicken thighs to the pot, nestling in the rice.  Add the olives, and place the lemon slice on top of the chicken pieces.  Cover with a lid, and place in a preheated 375 degree oven for 30 minutes or until liquid is absorbed and rice is cooked.  Remove from oven, remove the lid, and let rest 5-10 minutes.  Sprinkle with lemon zest, sumac, and feta cheese and serve immediately.
What the heck is sumac?
Sumac has a tart lemony taste and is used in Middle Eastern cooking.  The fruits of a sumac plant are ground into a fine powder to create this flavorful ingredient.  I keep it in a mini tangine on my counter and sprinkle it on chicken, fish and vegetables.



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