b'Baked Greek Chickenwith Lemon Rice1kg chicken thighs (Skin onThis is a quick and easy one pot recipe. bone in)approx.5-6 pieces Marinate the chicken the day before and it Marinade will all come together beautifully!1 tbsp lemon zest (2 lemons) For the marinade, combine the ingredients then add the chicken.Ensure the chicken is coated, 60ml lemon juice cover and refrigerate for around 24 hours.1 tbsp dried oregano Preheat the oven to 180C (160C fan forced)1 tsp garlic, minced Remove the chicken from the marinade, retaining 1/2tsp salt the marinade in.To brow the chicken, heat 20ml olive oil in a 26-30cm cast iron dish with Lemon Rice a lid. Place the chicken skin down cooking for 4 minutes, then turn and cook for 2 minutes.1 tbsp extra virgin olive oil Transfer to a plate, it will still be raw.Clean the 1 onion, diced cast iron dish and return to the stove top.1 cup long grain rice Now the Rice.Heat 20ml oil over medium high heat and cook the onions for 3 minutes until 1 1/2cups chicken stock translucent.Then add the remaining marinade and all the rice ingredients.For extra colour and 3/4cup water flavour at this step add optional vegetables1 tbsp dried oregano Once the liquid starts to bubble, reduce to a simmer for a minute.Place the chicken on top, 1 tsp salt it will slightly submerge, drizzle the juices from 1 /2tsp black pepper the chicken over the rice, then cover.Place in the oven for 35 minutes, remove the lid and bake for 1 carrot and 1 capsicum,10 minutes more. diced (optional) Remove from the oven and let it stand for 10 minutes.Remove the chicken, fluff the rice then serve into bowls with the chicken on top.86'