Greek Chicken Thighs
Print recipe| Serves | 4-6 |
| Prep time | 15 minutes |
| Cook time | 1 hour |
| Total time | 1 hour, 15 minutes |
| Meal type | Main Dish |
Ingredients
- 6 chicken thighs (skin on-bone in)
- 2 cups rice
- 1/2 cup lemon juice (fresh squeezed is best)
- 2 1/2 cups chicken stock
- 4oz greek olives (rough chopped)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- olive oil (to brush on baking dish)
- 1 Meyer Lemon (sliced thin)
Directions
| Step 1 | |
  Preheat oven to 350F Use a 9x15" oven safe baking dish, and brush with oil Put rice into pan, top with olives and herbs | |
| Step 2 | |
 Lay chicken on top of rice, then pour liquid into pan Top chicken with lemon slices If there is too much liquid to fit in pan, set aside, and add after 30 minutes of cooking | |
| Step 3 | |
 Bake uncovered for 45-55 minutes, until chicken is brown on top, rice has absorbed most of the liquid (more will be absorbed as it cools) and the rice is fully cooked | |