This Greek Chicken Recipe is made with an incredible lemon rice which
Preheat oven to 180°C/350°F. Remove chicken from marinade, but reserve the Marinade. Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown.
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First, prep the chicken by stirring together the Greek yogurt, olive oil, garlic, herbs, salt, and pepper. Add thicken pieces and toss to coat. Cover the marinating chicken and put in the fridge to chill from 1-4 hours. Next, preheat the oven to 425 degrees and get the lemon rice going on the stovetop. (While the rice is simmering, your chicken.
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How to cook chicken. Season the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes. Add 2 tablespoons of olive oil. Add chicken thighs.
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Greek Chicken Marinade. 4-6 bone-in, skin-on chicken thighs, (roughly 2 lb) 1 - 2 lemons, use the zest + 4 tbsp lemon juice. 1 tbsp dried oregano. 4 garlic cloves, minced. 1/2 tsp salt. Lemon Rice. 1 tbsp olive oil. 1 c long-grain rice, uncooked. 12 oz (1 1/2 c) chicken stock. 3/4 cup water. 1/2 tsp onion powder. 1 tbsp dried oregano. 1/2 tsp.
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Marinate the chicken with salt, pepper, paprika, thyme, oregano, lemon juice, and oil. Set it aside for 30 minutes. Rinse the rice with water 2-3 times until the cloudiness of the water is gone. Drain off the water. Soak the rice in water for 30 minutes. Chop the onions and garlic.
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For the marinade: Zest the lemon and squeeze the juice. Mix the lemon juice, zest, oregano, garlic, and salt in a small bowl. Pour into a medium zipper bag or shallow pan. Add the chicken thighs and securely close the bag. If using a shallow pan, cover with plastic wrap. Refrigerate for at least 15-20 minutes or overnight.
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Add in the rice and then saute for 2-3 minutes, stirring often so that it doesn't brown too much. Add your salt and lemon juice and saute for an additional minute. Slowly add in your hot chicken broth and let the mixture come to a boil. Reduce the heat to the lowest setting and put a lid on the pot.
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Cook 4-5 minutes per side. Remove to plate and wipe skillet lightly with a paper towel to remove any blackened bits, reserving chicken grease in pan. Reduce heat to MED and add onion to pan. Cook 3-4 minutes, until softened and slightly charred. Add garlic and cook 1 minute. Add rice, oregano, salt and pepper. Stir together and cook 1 minute.
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How to Make Greek Chicken and Rice. Step 1: Dry chicken thighs off with paper towels. Drizzle with olive oil and lemon juice, and then sprinkle on the minced garlic, oregano, Kosher salt and black pepper. Cover and marinate for 1 hour up to overnight. * Prior to beginning to prepare the dish, preheat oven to 400º F.
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Remove the chicken to a plate. Cover loosely with a piece of foil and keep warm. RICE PILAF: Rinse the rice in a fine mesh strainer under cold running water for 2 minutes, use your fingers to rub the rice, set aside. Place the butter in the same sauté pan and allow it to melt over medium high heat.
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In a small bowl whisk together the remaining chicken ingredients and pour over the chicken thighs. Massage the marinade into the chicken, cover and refrigerate for at least 30 minutes. Preheat oven to 350° F. Heat a couple teaspoons of olive a large oven safe skillet over medium-high heat, swirl to coat the bottom.
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Preheat the oven to 400 F. Combine the seasoning blend with salt, pepper, parsley, dill, oregano and turmeric. Mix well and set aside. Pat the chicken thighs dry and season lightly with the herb blend.
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Drain the water from the rice and add the rice to the skillet. Add the red peppers, olives, broth, salt, pepper, and leftover marinade from the chicken. Add 2-4 tablespoons of fresh lemon juice to make it as lemony as desired. Place the chicken in the skillet. Bring the mixture to a boil. Reduce the heat to a simmer and cover the pan with a lid.
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Remove the pan from the heat, add the chicken, and top with lemon slices. Place the pan on the center rack of your preheated oven and bake for 30 minutes. Garnish with parsley; Finishing on the Stovetop option: Once you bring the rice to a boil, add the chicken back to the pan and top with lemon slices. Reduce the heat to a low simmer and cover.
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Preheat oven to 180C/350F. Remove chicken from marinade, but reserve the Marinade. Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown.
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Instructions. Make the marinade: In a small bowl, stir together the oil, lemon juice, garlic, oregano, thyme, mustard, salt, and pepper. Marinate the chicken: Add the chicken thighs to a large bowl and pour the marinade on top. Marinate for 1 to 2 hours (and up to 8 hours) in the fridge.
