Nonna K.

  5   chicken thighs, skin on, bone in   (about 1 kg / 2 lb) (Note 1) ▢ 1 – 2   lemons, use the zest + 4 tbsp lemon juice   (Note 7) ▢ 1   tbsp   dried oregano ▢ 4   garlic cloves, minced ▢ 1/2   tsp   salt 1 1/2   tbsp   olive oil, separated ▢ 1   small onion, finely diced ▢ 1 cup (180g)   long grain rice   , uncooked (Note 6) ▢ 1 1/2 cups (375 ml)   chicken broth / stock ▢ 3/4 cup (185 ml)   water ▢ 1   tbsp   dried oregano ▢ 3/4   tsp   salt ▢ Black pepper Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight. Preheat oven to 180°C/350°F. Remove chicken from marinade, but reserve the Marinade. Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. R...

  5   chicken thighs ,  skin-on and bone-in 2   tablespoons   olive oil MARINADE 2   lemons ,  juiced and zested (approx 1/4 cup of juice) 2   teaspoons   Dijon Mustard 3   garlic cloves ,  minced 1   teaspoon   dried oregano 1   teaspoon   dried thyme 1/2   tsp   salt 1/4   tsp   black pepper 1   tablespoon   olive oil RICE 1   yellow onion ,  diced 2   cups   baby spinach ,  lightly packed and roughly chopped 2   garlic cloves ,  minced 1   teaspoons   dried oregano 1   cup   long grain white rice 2   cups   chicken stock 1/2   teaspoon   salt 1/4   teaspoon   black pepper chopped parsley ,  for garnish lemon zest or slices ,  for garnish Add all of the marinade ingredients to a bowl and stir together. Place chicken thighs in a glass dish, pour marinade over the chicken, and turn each pie...