One Pan Greek Lemon Chicken Rice with Roast Garlic

The heads of garlic can be placed in the pan along with the rice and chicken to roast along
with them. Garlic takes a bit longer to roast than the chicken but that's a-ok with me for the flavour that it adds! I was also pleasantly surprised by the fact that the extra roasting time allows for the rice to cook until it gets all nice and golden brown and crispy along the edges of the pan and that is so amazingly good! That added time certainly pays off and it require no extra effort!

What makes this amazing: 

• It's so easy to make.
• It's one-pan.
• The chicken is fried in the pan until the skin in nice and crispy.
• The rice is toasted bringing out nutty flavours and aromas.
• The onions are cooked in the rendered fat from the chicken skin and the juices from the chicken drip into the rice as it roasts infusing the rice with even more chicken flavour.
• The browned bits of flavour stuck to the bottom of the pan after frying the chicken and sautéing the onions are picked up and added to the broth that the rice is cooked in when the pan is deglazed.
• The rice along the edges of the pan roast up nice and crispy.
• Roasted garlic!

One Pan Greek Lemon Chicken Rice with Roast Garlic

A super simple and flavourful one-pan Greek style roast chicken with roasted head of garlic and lemon!

ingredients

• 1 tablespoon olive oil
• salt and pepper to taste
• 1 pound chicken (breasts, thighs, drumsticks, legs etc.)
• 1 onion, diced
• 4 cloves garlic, chopped
• 1 cup long grain rice
• 2 cups chicken broth
• 1 teaspoon oregano
• 1 lemon, juice and zest
• 2 heads garlic, top 1/4 cut off
• 1 teaspoon olive oil

directions

1. Heat the oil in a large oven safe pan (a cast iron skillet is nice) over medium-high heat, season the chicken with sale and pepper and cook in the pan until the chicken is golden brown, about 2-4 minutes per side, before setting aside.
2. Add the onion to the pan and cook until tender and lightly golden brown, about 3-5 minutes.
3. Add the garlic and rice to the pan and cook until fragrant, about a minute.
4. Add the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
5. Mix in the oregano and the lemon, add the chicken and heads of garlic with the cut sides up and drizzle the oil on the garlic before covering the pan and roasting in a preheated 375F oven until the rice is cooked and the garlic is a light golden brown and tender, about 30-45 minutes.
6. Squeeze the garlic out of the heads and mix it into the rice serving the chicken on the lemon garlic rice.

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