One Pan Mediterranean Chicken

One Pan Mediterranean Chicken
  • 4 servings
  • 30 minutes to prepare
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Ingredients

  • For the marinade:
  • 900g chicken thighs
  • 2 lemons, zested and the juice of 1
  • 1tbsp dried oregano
  • 4 garlic cloves, minced
  • 1/2tsp salt
  • For The Rice:
  • 1 1/2tbsp olive oil
  • 100g pancetta, diced
  • 1 small onion, finely diced
  • 180g uncooked long grain rice
  • 375ml chicken stock
  • 185ml water
  • 1tbsp dried oregano
  • Salt and pepper to taste
  • 200g cherry tomatoes, sliced in half
  • 100g green olives
  • Finely chopped parsley or oregano to garnish
  • Fresh lemon zest for garnish

Instructions

Method:

  1. Add the chicken with the lemon zest and juice, oregano, garlic and salt in a zip lock bag and set aside for at least 20 minutes but preferably overnight.
  2. Preheat the oven to 180°C/160°Fan/350°F/Gas Mark 4.
  3. Remove chicken from the bag but reserve the marinade.
  4. Heat 1/2 tbsp olive oil in a deep, heavy based pan over medium-high heat.
  5. Add the pancetta and cook until nice and crispy, reserve on some paper towel for later.
  6. Place the chicken in the pan skin-side down, and cook until golden brown, then turn and cook the other side until golden brown. Add the bacon back in.
  7. Then add in the rice, reserved marinade, stock and water or wine, if using.
  8. Let the liquid come to a simmer and allow it to simmer for 1 minute before adding the diced onions, cherry tomatoes and olives. Place a lid on the pan.
  9. Bake the pan in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes or until all the liquid is absorbed and the rice is tender.
  10. Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnish with parsley or oregano and fresh lemon zest, if desired.

Chef’s Tip 

You can substitute 100ml of stock for 100ml of white wine.

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