Greek-style lemon chicken rice with fetta | Women's Weekly Food

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