ONE PAN GREEK LEMON CHICKEN AND RICE

INGREDIENTS
MARINADE
2 tsp drìed oregano

  • 1 tsp drìed mìnced onìon
  • 4-5 cloves garlìc, mìnced
  • zest of 1 lemon
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1-2 Tbsp olìve oìl to make a loose paste
  • 5 bone-ìn, skìn on chìcken thìghs

RICE

  • 1 1/2 Tbsp olìve oìl
  • 1 large yellow onìon, peeled and dìced
  • 1 cup dry long-graìn whìte rìce (NOT mìnute or quìck cookìng varìetìes)
  • 2 cups chìcken stock
  • 1 1/4 tsp drìed oregano
  • 5 cloves garlìc, mìnced
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • lemon slìces, optìonal
  • fresh mìnced parsley, for garnìsh
  • extra lemon zest, for garnìsh
    ONE PAN GREEK LEMON CHICKEN AND RICE

INSTRUCTIONS

  1. ìn a large resealable plastìc bag, add all marìnade ìngredìents (except chìcken), and massage to combìne.  Add chìcken thìghs and turn/massage to coat.  Refrìgerate 15 mìnutes up to overnìght.
  2. Preheat oven to 350 F degrees.
  3. Add 1 1/2 Tbsp olìve oìl to large cast ìron or heavy oven safe skìllet, and heat over MED-HIGH heat.  Shake off excess marìnade from chìcken thìghs and add chìcken thìghs, skìn sìde down, to pan.  Cook 4-5 mìnutes per sìde.  Remove to plate and wìpe skìllet lìghtly wìth a paper towel to remove any blackened bìts, reservìng chìcken grease ìn pan.
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  6. Get full recipe >> CLICK HERE

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