One pot lemon chicken & rice

This Greek-inspired lemon chicken and rice is one of my all-time favourite dinners. Everything cooks together in one pot, making it easy enough for a weeknight and ready in just 35 minutes.

The chicken turns golden and juicy, the lemon slices caramelise until sweet and tangy, and the rice soaks up every bit of herby, citrusy flavour.

4 chicken thighs, skin on, bone in

salt & freshly ground black pepper

2 tsp dried oregano

1 tsp cayenne pepper

2 tbsp olive oil

2 medium lemons, cut into ¼-inch (½ cm) slices

1 large onion, diced

3 large garlic cloves, minced

150 g (1 cup) Kalamata olives

200 g (1 cup) basmati rice, rinsed until water runs clear

480 ml (2 cups) chicken stock

15 g (¼ cup) fresh parsley, chopped (plus extra for garnish)

Preheat oven to 180°C (350°F). In a bowl, season the chicken thighs with salt, pepper, oregano, and cayenne.
Heat the olive oil in a large cast-iron or ovenproof pan over medium heat. Place chicken skin-side down and cook 5–6 minutes until golden. Flip and cook another 5 minutes. Remove to a plate.
In the same pan, sear the lemon slices for 2–3 minutes per side until browned, softened and caramelised.. Remove and set aside.
Add onion to the pan and cook 2–3 minutes until translucent. Stir in the garlic and olives; cook 1 minute more.
Stir in the rinsed rice, then pour in the chicken stock. Bring to a boil for 5 minutes.
Nestle the chicken back into the pan, arrange caramelised lemon slices on top, and transfer to the oven. Bake 20–25 minutes, until the rice is fluffy and the chicken is cooked through.
Remove from the oven. Scatter some parsley over and add an extra squeeze of lemon juice before serving.

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