Ingredients:

• 2 lbs. drumstick or thighs
• 6 tablespoons fresh lemon juice, zest from two lemons
• 1 tablespoon dried oregano
• 6 cloves garlic, minced
• sprinkle of salt

Rice:

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 1/2 cups long grain brown rice
• 2 3/4 cups chicken stock
• 1 tablespoon dried oregano
• salt and pepper
• 2 tablespoons olive oil for frying onions and chicken

Directions:

1. Mix chicken, lemon juice, lemon zest,oregano, garlic and salt in a Ziploc bag at least 1 hour prior to making dish.
2. When ready to cook chicken and rice preheat oven to 350 degrees. Have a 13 x 9 casserole dish ready to make the dish.
3. In casserole dish mix rice, chicken stock, dried oregano and salt and pepper until well blended.
4. In a skillet over medium heat cook onion with 1 tablespoon of oil until it starts to turn translucent. Add 2 cloves of minced garlic and allow it to cook for 1-2 minutes until it becomes fragrant.
5. Scrape the onions and garlic into the rice and stir.
6. Return skillet to stove top and add 1 tablespoon of olive oil. Allow oil to heat before adding chicken a few piece at a time. Brown the chicken on both sides 3-4 minutes per side. Once the chicken is browned place it on top of the rice.
7. Once all the chicken has been cooked place the rest of the marinade in the skillet and simmer for a few minutes before pouring it over the chicken.
8. Cover the casserole dish with aluminum foil and bake for 35 minutes. Remove the foil and allow to bake for 10-15 more minutes until the rice and chicken fully cooked.
9. Remove dish from oven and allow to rest for 5 minutes before serving.