Wren's Recipe: Baked Greek Chicken and Rice




12 x boneless skinless chicken thighs 

1 x lemon 2 x cloves garlic 

1 x tbsp oregano 

2 x tsp salt 

3 x tbsp olive oil 

4 x cups chicken or veg stock 

2 x cup white rice (I like jasmine or basmati - don’t use brown rice / requires double cooking time and will dry out chicken)


Preheat oven to 375F 

 Marinade chicken at least one hour in a ziploc in juice of lemon (toss rind in), smashed garlic cloves, oregano, olive oil and salt. 

 Remove chicken from marinade (don’t toss!) 

 In a pan over medium high heat, drizzle a bit of olive oil and sear chicken 2-3 mins a side until it gets browned (I do this in batches / don’t overcrowd pan). 

 While chicken is cooking, place stock and rice in a large rectangular oven proof dish (I use 16x9). 

Place seared chicken (it won’t be fully cooked) in oven proof dish with rice mixture, add marinade liquid (omit garlic cloves) and lemon rinds. 

 Cover and bake 40 mins. If rice is still a bit under cooked mix rice and chicken and cook another 5-10 mins. 

 Serve with Greek salad!