Greek-style lemon chicken rice with fetta
A one-pan lemon chicken rice that's quick to get in the oven and makes a delicious family dinner. Marinate chicken for 10 mins or overnight.
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Cooking tools:
- Casserole pan
- Chef's knife
- Cutting board
- Oven
- Stove
- Mixing bowl
- Spoon
- Fork
- Plate
Ingredients
- 8 large chicken thigh fillets
- 1 teaspoon Greek dried oregano
- 1 teaspoon finely grated lemon rind
- 4 cloves garlic, crushed
- 2 tablespoons 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 feta crumbled, to serve
- lemon wedges, to serve
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