Juicy Baked Greek Chicken Recipe | Simple Home Edit

Ingredients

• 1.2 kg bone-in chicken thighs (skin on or off)
• 2 tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 1 tbsp freshly minced garlic
• 2 tsp sweet paprika
• 2 tsp dried oregano
• 125 g plain Greek yoghurt
• 60 ml extra-virgin olive oil
• 1 lemon, juiced
• 60 ml water
• 2 tbsp extra-virgin olive oil
• 1 brown onion, finely diced
• 1 tsp freshly minced garlic
• 400 g basmati rice, washed and drained
• 1 lemon, juiced and zested
• 500 ml chicken stock
• ½ tsp sea salt flakes
• 2 tbsp finely chopped flat-leaf parsley
• 2 tbsp finely chopped fresh dill
• Lemon wedges, to serve
• 250 g plain Greek yoghurt
• 1 Lebanese (short/Persian) cucumber, grated and excess juice squeezed out
• 1 tbsp finely chopped mint leaves
• 1 tbsp finely chopped fresh dill
• 1 tbsp fresh lemon juice
• ½ tsp freshly minced garlic
• 2 Lebanese (short/Persian) cucumbers, diced
• 150 g grape (baby roma/plum) tomatoes, halved
• 1 small red onion, sliced
• 30 g firmly packed fresh mint, leaves picked