One Pan Mediterranean Chicken

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:
- 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.
- Preheat the oven to 180°C/160°Fan/350°F/Gas Mark 4.
- Remove chicken from the bag but reserve the marinade.
- Heat 1/2 tbsp olive oil in a deep, heavy based pan over medium-high heat.
- Add the pancetta and cook until nice and crispy, reserve on some paper towel for later.
- 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.
- Then add in the rice, reserved marinade, stock and water or wine, if using.
- 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.
- 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.
- 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.