One Pot Greek Chicken & Lemon Rice

This is not an authentic Greek dish (as far as I know!) but it is made using classic Greek ingredients. The beauty of this is that it is all made in one pot / pan. Cooking the rice with the chicken on top adds extra flavour to the rice because the chicken juices get soaked up by the rice.

THE RECIPE

INGREDIENTS

Chicken and Marinade:

5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)(Note 1)
1 - 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
1 tbsp dried oregano
4 garlic cloves, minced
1/2 tsp salt

Rice:

1 1/2 tbsp olive oil, separated
1 small onion, finely diced
1 cup / 180g long grain rice (Note 6 for other rice)
1 1/2 cups / 375 ml chicken broth / stock
3/4 cup / 185ml water
1 tbsp dried oregano
3/4 tsp salt
Black pepper

Garnish:

Finely chopped parsley or oregano (optional)
Fresh lemon zest (highly recommended)

INSTRUCTIONS

Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.

To Cook:

Preheat oven to 180C/350F.
Remove chicken from marinade, but reserve the Marinade.
Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
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