One Pan Greek Lemon Garlic Chicken & Rice

Top 9 Allergen Free

Ingredients: Makes 4 servings (photos shown is the recipe made for 2!)

2lbs chicken thighs (about 2 thighs per person) preferably with skin so they have extra flavor

Salt + Pepper

1 tsp oregano

1 onion, diced

2 cloves garlic, minced

1 C long grain rice

2 C low sodium chicken broth

1 1/2 lemons, juiced

1 lemon, zested

1 head garlic with the top cut off (omit if you don’t love garlic)

1 tbsp olive oil + 1 tsp olive oil separate

1 tbsp honey (optional if you want lower sugar omit)

Directions:

1. Preheat oven to 375F.

2. Season the chicken with salt, pepper, oregano and 1 lemons worth of juice. Let it marinate for 10 minutes

3. Heat 1 tbsp of olive oil in a skillet and brown the skin side of the chicken about 5 minutes. Then set the chicken aside

4. In the same pan add the garlic and rice and continually stir for 1 minute.

5. Add the broth, lemon zest and lemon juice and bring it to a simmer.

6. Once simmering pour the mixture into the a deep dish baking pan with the chicken. Drizzle honey over the chicken. Add the garlic head and drizzle 1 tsp olive oil over it. Add sliced lemons. Cover with tin foil and bake for 40-45 minutes until the garlic starts to brown and the rice is cooked.