Greek-style chicken thighs with lemon rice

Tip: tap a step to mark it as done.

1. Season the chicken thighs generously with salt and pepper on all sides.
2. Mix the oil, lemon juice and zest, oregano, and crushed garlic to make the marinade.
3. Coat the chicken on all sides with the marinade and let marinate for at least an hour. In a separate container, pour boiling water over 1 chicken bouillon cube and stir to dissolve.
4. Sear the marinated chicken on all sides in a little oil in a large cast-iron skillet over high heat. Reserve the remaining marinade.
5. Transfer the browned chicken to a plate and remove the oil and browned bits from the skillet. Heat a tablespoon of butter in the skillet and sauté the finely chopped onion.
6. Add the unrinsed rice and remaining marinade. Cook briefly, stirring to coat the rice in the fat.
7. Preheat the oven to 180°C (350°F). Pour the hot chicken broth over the rice, add the browned chicken, cover, and bake for about 30 minutes.
8. After half an hour, uncover and bake for about 5 more minutes, until golden brown. Sprinkle with chopped parsley before serving.

Tip: Zest the lemon before cutting and juicing it, as a whole lemon is much easier to zest. The skillet handle will be very hot after coming out of the oven, so always use an oven mitt.

This recipe was translated from the Slovak original: Kuracie stehná na grécky spôsob s citrónovou ryžou