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"Chicken and rice is an easy, one pan recipe that shines with bright Mediterranean flavors and juicy chicken thighs. Watch the video above!"
Servings: 5
CALORIES: 423
CHICKEN
5 chicken thighs, skin-on and bone-in
2 tablespoons olive oil
MARINADE
2 lemons, juiced and zested (approx 1/4 cup of juice)
2 teaspoons Dijon Mustard
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 tsp salt
1/4 tsp black pepper
1 tablespoon olive oil
RICE
1 yellow onion, diced
2 cups baby spinach, lightly packed and roughly chopped
2 garlic cloves, minced
1 teaspoons dried oregano
1 cup long grain white rice
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon black pepper
chopped parsley, for garnish
lemon zest or slices, for garnish
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1st Keep
 ajcole13
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Comments
Very easy! Take the lid off of the chicken at 25 minutes. The chicken was overcooked already by the time the first 35 minutes were up. Tastes like mom's lemon chicken recipe, with some extra nice fond flavors.