Greek-style lemon chicken rice with fetta

This lemon chicken rice is quick to get in the oven and makes for a delicious family dinner. You can marinate the chicken in lemon, oregano and garlic for as little as 10 minutes. Or overnight, if time permits.

Ingredients

8 large chicken thigh fillets

1 teaspoon Greek dried oregano

1 teaspoon finely grated lemon rind

4 cloves garlic, crushed

2 tablespoon extra virgin olive oil

1 large (300g) brown onion, chopped finely

1½ cups (300g) long grain rice

2½ cups (ml) chicken stock

1/3 cup (80ml) lemon juice

¾ cup (120g) pitted kalamata olives, halved

2 tablespoons fresh oregano leaves, to serve

100g Greek-style fetta crumbled, to serve

lemon wedges, to serve

Method

Preheat oven to 180°C (160° fan-forced). Combine chicken, dried oregano, lemon rind and garlic in a small bowl. Toss well to coat and set aside to marinate for 10 minutes or overnight if you have time.

Heat oil in a large shallow casserole pan over medium heat. Add chicken and cook for 4 minutes each side, until golden. Transfer to a plate and set aside.

Add onion and cook for 6-8 minutes, stirring until softened and golden. Add the rice and stir to combine, then the stock and lemon juice. Place chicken back on top of the rice.

Bring to a simmer, cover with a lid. Place in the oven and bake for 30 minutes, until rice is tender. Set aside, covered, for 10 minutes.

Sprinkle over the olives and oregano and fluff with a fork.

An aerial view of a large green pan filled with green beans, snow peas, and chicken in coconut sauce. Garnished with lime wedges, coriander and red chilli.