Description
A flavorful Greek-inspired dish featuring tender, bone-in chicken thighs marinated with oregano and paprika, seared to golden perfection, and baked atop a zesty lemon-infused long-grain rice. This one-pan meal combines aromatic herbs, fresh lemon juice, and savory chicken broth for a deliciously comforting and vibrant dinner.
Ingredients
Scale
Chicken Marinade
- 5 bone-in, skin-on chicken thighs
- 1 tsp dried oregano
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp red pepper flakes
Cooking
- 2 tbsp olive oil
- 1 small onion, finely diced
- 1 cup long-grain rice
- 1 ½ cups chicken broth
- ¾ cup water
- 3 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- ¾ tsp salt
Garnish
- Fresh parsley or oregano, chopped
- Fresh lemon zest
Instructions
- Marinate the Chicken: In a large bowl, thoroughly coat the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Allow the flavors to meld by setting the chicken aside while you prepare the other ingredients.
- Sear the Chicken: Heat olive oil in a deep skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5 minutes until the skin turns golden brown and crispy. Flip the thighs and sear the other side for another 5 minutes. Remove the chicken from the skillet and set aside.
- Cook the Aromatics: In the same skillet, add the diced onion and sauté until translucent and fragrant. Stir in the long-grain rice, coating it well with the remaining oil and onion flavors.
- Add Liquids & Seasoning: Pour in the chicken broth, water, and freshly squeezed lemon juice. Stir in additional dried oregano and salt, mixing gently to combine all the ingredients evenly.
- Combine: Arrange the seared chicken thighs on top of the rice mixture in the skillet, skin-side up to maintain crispiness. Cover the skillet tightly with a lid or aluminum foil.
- Bake: Preheat your oven to 350°F (175°C). Transfer the covered skillet to the oven and bake for 35 minutes, allowing the rice to absorb the liquid and the chicken to cook through. Remove the cover and bake uncovered for an additional 10 minutes to let the skin crisp further and any excess moisture to evaporate.
- Rest & Garnish: Remove the skillet from the oven and let the dish rest for 5 to 10 minutes to set. Garnish with freshly chopped parsley or oregano and a sprinkle of lemon zest before serving to enhance the fresh, bright flavors.
Notes
- Using bone-in, skin-on chicken thighs adds flavor and moisture to the dish.
- Do not skip the searing step as it locks in flavor and crisps the skin.
- If you don’t have a skillet that can go in the oven, transfer the rice and chicken to an oven-safe dish before baking.
- For extra zest, add a bit more lemon juice or serve with lemon wedges.
- Adjust red pepper flakes to your preferred spice level or omit if you prefer a milder dish.
