Description
A comforting Greek baked chicken and rice dish, infused with aromatic herbs and cooked together for rich flavor and tenderness.
Ingredients
- 1 whole chicken, cut into portions
- 2 cups long-grain rice
- 4 cups chicken stock
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- Salt to taste
- Black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 180°C (350°F).
- Heat olive oil in a pan over medium heat and sauté the onion until soft. Add garlic and cook briefly.
- Add the rice to the pan and stir for 1–2 minutes until lightly toasted.
- Transfer the rice mixture to a baking dish and pour in the chicken stock. Season with salt, pepper, and oregano.
- Place the chicken pieces on top of the rice and drizzle with lemon juice and a bit more olive oil.
- Cover with foil and bake for about 45 minutes.
- Remove the foil and bake for another 20–25 minutes until the chicken is golden and the rice is fully cooked.
- Let it rest for a few minutes, garnish with parsley, and serve.
Notes
- You can substitute chicken pieces with boneless thighs for quicker cooking.
- If the rice absorbs liquid too quickly, add a bit more warm stock during baking.
- For extra flavor, add carrots or peas to the rice mixture.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 portion
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg
