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One-Pot Greek Oregano Chicken with Risoni Recipe


One-Pot Greek Oregano Chicken with Risoni Recipe

Credit: Lisa Holmen

I remember eating a similar dish at a local taverna in Sifnos, a Greek island, many moons ago. There’s something about the combination of chicken with lemon, thyme and oregano that’s simple yet so delicious. Try to use lemon thyme if it’s available to really bring out the flavour. I like cooking the lemons to accentuate their natural juices, but they can also be used at room temperature if you prefer.

Serves: 4-6

Ingredients

Method

  • 2 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 2 tsp dried oregano
  • 8 chicken thighs, skin on
  • 2 lemons, halved
  • Salt & pepper, to season
  • 2 cups chicken stock
  • ½ cup dry white wine
  • 1½ cups uncooked risoni
  • 50g Kalamata olives, pitted
  • Sprig lemon thyme
  1. In medium-sized bowl, whisk together half of oil, garlic and oregano then add chicken and stir until well coated. Leave to marinate in fridge for 1–2 hours if time permits.
  2. Preheat oven to 180°C.
  3. Using flame-proof dish, cook lemons cut-side down until golden, then take off heat.
  4. Using same dish, heat remaining oil over medium heat, then add chicken and cook for approx. 4 mins each side until browned and slightly crisp. Season well with salt and pepper then bake for 20 mins.
  5. Pour stock and wine over chicken then add risoni into liquid. Add lemons to pan and cook for another 10–15 mins until chicken is cooked through.
  6. Rest for 5 mins then top with olives and lemon thyme. Serve immediately.



 

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.