Greek Chicken & Lemon Rice

Holy chicken recipes Batman! I didn't realize how many of our favorites these days are chicken. But I guess that's what happens when you don't want to fight with a threenager about eating his supper. Why can't we go back to the days when Roman would devour anything I put in front of him. On an unrelated topic, the legend of the threenager is not a legend, it's truth! I know! I've seen it!

Roman liked this dish, but John LOVED it. He says it tastes just like Greek take-out! I love finding recipes that replace take-out and can be frozen. It gets rid of all the excuses for picking up food or having it delivered. Unless of course you forget to take it out in the morning and it's still frozen solid one hour before supper time. Not that I would know anything about that happening....

 

Greek Chicken & Lemon Rice
5-7 boneless, skinless chicken thighs
1-2 lemons, zested and juiced
1T oregano
4 garlic cloves, minced

Rice
1/2T olive oil, separated
1 small onion, diced
1 cup long grain rice
1 1/2 cup chicken stock
3/4 cup water
1T oregano
1t salt
pepper

Combine chicken, lemon zest & juice, oregano and garlic in a freezer bag. Place in the fridge for 2 hours or overnight.

Heat 1/2T oil in a pan over medium high heat. Cook chicken, reserving marinade, until golden brown on both sides and set aside. Add onion to the pan and cook until translucent. Add the rest of the ingredients and reserved marinade. Let the liquid simmer for 30 seconds. Divide the mixture between two 8x8 pans, top with chicken thighs and cover with foil. Bake at 350° for 35 minutes covered and 10 minutes uncovered.

To Freeze: Bake as directed and allow to cool completely. Cover with foil and freeze.
To Serve: Defrost and reheat in the oven or microwave. If reheating in the microwave, be sure to scoop it onto a microwave safe dish first! No sparky sparky!

Originally posted on Recipe Tin Eats.