The Forked SpoonChicken and Rice Bake Recipe
What you'll need
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Ingredients
Serves 6- 1 lemon (zest and juice)
- 1 yellow onion (finely chopped)
- 1 (6 ounce) can Black Ripe Olives (drained and halved)
- 1 (6 ounce) can Green Ripe Olives (drained and roughly chopped)
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¼ cup fresh lemon juice ((from approx. 2 lemons))
- 2 tablespoon lemon juice
- 2 tablespoon olive oil (divided)
- 2 teaspoon dried oregano
- 2 teaspoon fresh parsley (diced)
- 5 cloves garlic (minced)
- Fresh chopped oregano (to garnish)
- Fresh chopped parsley (to garnish)
- 1½ cups low-sodium chicken broth
- 6 chicken thighs (bone-in, skin-on)
- 8 ounces feta cheese (cut into cubes)
- 1 teaspoon salt
- 1¼ cups long-grain white rice (washed and drained)
- 1 (14 ounce) can artichoke hearts (drained and quartered)
- 1 tablespoon Italian seasoning
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Steps
- Step 1
Combine the chicken with the marinade ingredients in a large zip-lock bag. Mix well to coat the chicken in the lemon and herbs. Set aside to marinate for at least 20 minutes, or transfer to the refrigerator to marinate overnight.
- Step 2
Heat the olive oil in a large, heavy-bottomed, oven-safe skillet over medium-high heat. Remove the chicken thighs from the marinade, discarding the zip-lock bag and any leftover marinade. Place the chicken in the skillet, skin-side down, and cook until golden brown, approximately 5 minutes. Flip the chicken over and cook the other side for an additional 4-5 minutes.
- Step 3
Remove the chicken from the skillet and transfer it to a clean plate. The chicken will not be fully cooked, but that's ok.
- Step 4
Pour off any excess fat left behind in the pan and carefully scrape off any burnt bits stuck to the bottom of the skillet with a scrunched-up, slightly damp, paper towel. You may clean the skillet if the burnt bits do not come off (see note 2).
- Step 5
Return the skillet to the stove. Add the remaining 1 tablespoon of olive oil to the skillet over medium-high heat. Add the diced onion and sauté for 4-5 minutes, or until translucent. Add the garlic, dried Italian seasoning, oregano, salt, and rice to the skillet and mix well to combine with the onion. Cook, stirring continuously, for 2-3 minutes.
- Step 6
Add the green olives, artichoke hearts, low-sodium chicken broth, and lemon juice to the rice and stir to combine. Bring rice to a simmer and place the chicken on top. Preheat oven to 350 Degree F.
- Step 7
Remove from heat and cover the skillet with a lid, baking sheet, or piece of foil. Transfer to the oven to cook for 30 minutes covered, plus an additional 15 minutes uncovered, or until the rice has absorbed all of the liquid and the chicken is fully cooked.
- Step 8
Remove from the oven and allow your chicken and rice to cool for 5-10 minutes. Garnish with fresh chopped parsley and oregano and serve with the herbed olives and feta (see below). Enjoy!
- Step 9
In a medium bowl combine the black olives, green olives, feta cheese, olive oil, lemon juice, and fresh parsley. Mix well to combine. Keep stored in an air-tight container in the refrigerator until ready to serve.
Interactive, hands-free timers are available in the Supper app.
Combine the chicken with the marinade ingredients in a large zip-lock bag. Mix well to coat the chicken in the lemon and herbs. Set aside to marinate for at least 20 minutes, or transfer to the refrigerator to marinate overnight.
Source: The Forked Spoon
