One Pan Greek Lemon Chicken Rice with Roast Garlic

 One Pan Greek Lemon Chicken Rice with Roast Garlic

  A super simple and flavourful one-pan Greek style roast chicken with roasted head of garlic and lemon!

Prep Time: 5 minutes Cook Time: 55 minutes Total Time: 1 hour Servings: 4

Ingredients :

  1. 1 tablespoon olive oil
  2. salt and pepper to taste
  3. 1 pound chicken (breasts, thighs, drumsticks, legs etc.)
  4. 1 onion, diced
  5. 4 cloves garlic, chopped
  6. 1 cup long grain rice
  7. 2 cups chicken broth
  8. 1 teaspoon oregano
  9. 1 lemon, juice and zest
  10. 2 heads garlic, top 1/4 cut off
  11. 1 teaspoon olive oil
One Pan Greek Lemon Chicken Rice with Roast Garlic A super simple and flavourful one-pan Greek style roast chicken with roasted head of garlic and lemon! Prep Time: 5 minutes Cook Time: 55 minutes Total Time: 1 hour Servings: 4 ingredients : 1 tablespoon olive oil salt and pepper to taste 1 pound chicken (breasts, thighs, drumsticks, legs etc.) 1 onion, diced 4 cloves garlic, chopped 1 cup long grain rice 2 cups chicken broth 1 teaspoon oregano 1 lemon, juice and zest 2 heads garlic, top 1/4 cut off 1 teaspoon olive oil directions : Heat the oil in a large oven safe pan (a cast iron skillet is nice) over medium-high heat, season the chicken with salt and pepper and cook in the pan until the chicken is golden brown, about 2-4 minutes per side, before setting aside. Add the onion to the pan and cook until tender and lightly golden brown, about 3-5 minutes. Add the garlic and rice to the pan and cook until fragrant, about a minute. Add the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers. Mix in the oregano and the lemon, add the chicken and heads of garlic with the cut sides up and drizzle the oil on the garlic before covering the pan and roasting in a preheated 375F/190C oven until the rice is cooked and the garlic is a light golden brown and tender, about 30-45 minutes. Squeeze the garlic out of the heads and mix it into the rice serving the chicken on the lemon garlic rice. Tip: Use skin-on and bone-in chicken for more flavour and that crispy skin! (Boneless and skinless chicken also works.) Option: Marinate the chicken in 2 tablespoons olive oil, the juice and zest of one lemon, 2 cloves of minced garlic, 1 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper for 30 minutes to overnight! Add the marinade to the pan along with the broth and rice for even more flavour! Option: Add slices of lemon to the pan before roasting. Option: Omit the heads of garlic and roast until the rice is cooked, about 20 minute to save some time. Option: Serve with kalamata olives, crumbled feta and chopped parsley! Nutrition Facts: Calories 430, Fat 8.6g (Saturated 1.7g, Trans 0), Cholesterol 87mg, Sodium 113mg, Carbs 47.4g (Fiber 2.1g, Sugars 1.7g), Protein 38.8g
One Pan Greek Lemon Chicken Rice with Roast Garlic

Directions :

  1. Heat the oil in a large oven safe pan (a cast iron skillet is nice) over medium-high heat, season the chicken with salt and pepper and cook in the pan until the chicken is golden brown, about 2-4 minutes per side, before setting aside.
  2. Add the onion to the pan and cook until tender and lightly golden brown, about 3-5 minutes.
  3. Add the garlic and rice to the pan and cook until fragrant, about a minute.
  4. Add the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
  5. Mix in the oregano and the lemon, add the chicken and heads of garlic with the cut sides up and drizzle the oil on the garlic before covering the pan and roasting in a preheated 375F/190C oven until the rice is cooked and the garlic is a light golden brown and tender, about 30-45 minutes.
  6. Squeeze the garlic out of the heads and mix it into the rice serving the chicken on the lemon garlic rice.

Tip

  • Use skin-on and bone-in chicken for more flavour and that crispy skin! (Boneless and skinless chicken also works.)
  • Option: Marinate the chicken in 2 tablespoons olive oil, the juice and zest of one lemon, 2 cloves of minced garlic, 1 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper for 30 minutes to overnight! Add the marinade to the pan along with the broth and rice for even more flavour!
  • Option: Add slices of lemon to the pan before roasting.
  • Option: Omit the heads of garlic and roast until the rice is cooked, about 20 minute to save some time.
  • Option: Serve with kalamata olives, crumbled feta and chopped parsley!

Nutrition Facts: Calories 430, Fat 8.6g (Saturated 1.7g, Trans 0), Cholesterol 87mg, Sodium 113mg, Carbs 47.4g (Fiber 2.1g, Sugars 1.7g), Protein 38.8g

Other recipes Side Dishes : Here 
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