b'Baked Greek Chickenwith Lemon Rice1kg chicken thighs (SkinThis is a quick and easy one pot recipe. Marinate the on bone in)approx.5-6chicken the day before and it will all come together pieces beautifully!Marinade For the marinade, combine the ingredients then add the chicken. Ensure the chicken is coated, cover and 1 tbsp lemon zest (2refrigerate for around 24 hours.lemons) Preheat the oven to 180C (160C fan forced).60ml lemon juice Remove the chicken from the marinade, retaining 1 tbsp dried oregano the marinade in. To brow the chicken, heat 20ml olive oil in a 26-30cm cast iron dish with a lid. Place the 1 tsp garlic, minced chicken skin down cooking for 4 minutes, then turn and cook for 2 minutes. Transfer to a plate, it will still 1/ 2tsp salt be raw. Clean the cast iron dish and return to the stove top.Lemon Rice Now the Rice. Heat 20ml oil over medium high heat and cook the onions for 3 minutes until translucent. 1 tbsp extra virgin olive oil Then add the remaining marinade and all the rice ingredients. For extra colour and flavour at this step 1 onion, diced add optional vegetables.1 cup long grain rice Once the liquid starts to bubble, reduce to a simmer for a minute. Place the chicken on top, it will slightly 1 1/ 2cups chicken stock submerge, drizzle the juices from the chicken over the rice, then cover. Place in the oven for 35 minutes, 3/ 4cup water remove the lid and bake for 10 minutes more. 1 tbsp dried oregano Remove from the oven and let it stand for 10 minutes. Remove the chicken, fluff the rice then serve into 1 tsp salt bowls with the chicken on top. 1/ 2tsp black pepper1 carrot and 1 capsicum, diced (optional)125'