Ingredients

• 6 chicken thighs, skin-on and bone-in

• 2 tablespoons olive oil (for cooking)

• For the marinade


• 2 lemons
• 2 tbsp plain yogurt

• 2 teaspoons Dijon Mustard

• 3 garlic cloves, minced

• 1 tsp dried oregano

• ⅓ tsp dried thyme

• Salt and pepper

• 2 tbsp Olive oil

• For the rice


• 1 brown onion

• 1 tsp dried oregano

• 2 garlic cloves (minced)

• 2 cups baby spinach
• 1 carrot (grated)

• 1 cup long grain white rice (rinsed)

• 1 ¾ cups chicken stock (this can vary on rice type)
• 1 bay leaf

• Salt and pepper

• Parsley for garnish (optional)


Steps

• Step 1

  For the marination. In a large mixing bowl, and the juice of 2 lemons, plain yogurt, the mustard, minced garlic, oregano, thyme and seasoning. Add the chicken thighs, toss well, cover and refrigerate 2 to12 hours.

• Step 2

  Next day (or 2 hours later) Preheat your oven to 350°F – 180°C.

• Step 3

  In a large ovenproof pan or Dutch oven on medium high heat, add 2 tablespoons of olive oil. Add chicken thighs skin-side down and cook until skin is golden brown, about 7 minutes each side. Remove chicken thighs and set aside. Keep leftover marinade for later.

• Step 4

  To the same pan, add the finely diced onion and oregano leave to sweat as you stir. Once onion is soft, add minced garlic, the chopped spinach, and grated carrot. Season with salt and pepper. Add the remaining marinade then the rinsed rice. Mix well until nicely coated.

• Step 5

  Pour in the chicken stock stir, add bay leaf, mix well and bring to a simmer.

• Step 6

  Place the chicken thighs on top of the rice, keeping the skins exposed. Cover with lid, and place in oven and bake for 20 minutes at 350°F – 180°C.

• Step 7

  Remove the lid, return the skillet to the oven, and bake for an additional 10-15 minutes or until the chicken and rice is cooked. You can also place under broiler (grill) for that extra crispy skin.

• Step 8

  Allow the chicken and rice to rest for 5 to 10 minutes before serving, fluff up the rice using a fork.

• Step 9

  Garnish with chopped parsley and either grilled lemon slices.

Little Tips

For a more complete meal, add your favorite vegetables to the pan along with the chicken. Some good options include zucchini, eggplant, bell peppers, onions, and tomatoes.