The Greek chicken and rice with lemon

Ingredients

1 kilogram of chicken thighs

2 lemons (4 tablespoons of juice + 2 tablespoons of grated lemon)

1 tablespoon of oregano

4 cloves of garlic

Salt and pepper to taste

1 and a half tablespoon of olive oil

1 small onion, chopped

1 cup of long rice

1 12 cups of chicken stock

4/3 cup of water

1 tablespoon of oregano

Salt and pepper to taste

 

How to prepare

Mix chicken, lemon, oregano, garlic, salt and pepper in a plastic bag and set aside for at least an hour.

Place the chicken (the liquids are kept in the bag for later) in a greased tray in the preheated oven until it becomes soft and brown.

Set the chicken aside and cook the onions in the oil until golden in the same bowl. Add the chicken broth, water, oregano, salt, and pepper and chicken liquids and leave the mixture on the stove for 5 minutes.

Put the chicken on the rice and put the tray in the oven for 45 minutes.

Garnish with chopped parsley and shredded lemon and serve hot.