This one-pot recipe is currently one of my new absolute favorites. Not only is it incredibly delicious, it is quick, easy and all made in the slow cooker. What we have here is chicken marinated in the yummy greek flavors of lemon, garlic and oregano, browned, and then slow-cooked on top of lemony rice. It is nourishing, comforting and extremely flavorful. If you don’t have a slow cooker, you can easily make it in a dutch oven and cook it in a 350-degree oven for 20-25 minutes. Enjoy!
Greek Chicken and Rice
Serves: 6 servings
Ingredients
- For the Chicken:
- 1 whole chicken, cut into 8 pieces
- juice from 1-2 lemons
- zest from 1 lemon
- 1 tablespoon dried oregano
- 3 garlic cloves, minced
- ¼ cup olive oil
- ½ teaspoon salt
- fresh ground pepper
- For the rice:
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 cup long grain rice
- 1½ cups chicken stock
- 1 tablespoon dried oregano
- 1 teaspoon salt
- fresh ground pepper
Instructions
- Combine the chicken and the marinade ingredients in a large ziplock bag and refrigerate for at least 1 hour and up to 12 hours.
- When ready to cook, remove the chicken from the marinade and reserve marinade.
- Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat.
- Working in batches, place chicken, skin-side down, and cook until browned about 3 minutes. Turn and repeat on the other side. Remove chicken to clean plate and set aside.
- Wipe out skillet and heat 1 tablespoon olive oil over medium-high heat. Add the onion and saute until soft, about 3 minutes. Then add chicken stock, rice, oregano, salt, pepper and reserved marinade.
- Let the mixture come to a simmer for one minute, turn the heat off and pour the mixture into the bottom of a slow cooker.
- Place the chicken pieces on top, cover and cook on low for 8 hours or high for 4.
- **if you don't have a slow cooker, repeat the above steps in a dutch oven, cover and cook in 350-degree oven for 20-25 minutes.
- When done, place on platter and serve with fresh parsley and lemon.
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