Easy Weeknight Dinner Ideas: One Pan Chicken with Rice & Zucchini

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Ingredients
3 pounds (1.3 kilos) chicken quarters (bone-in, skin on)
1/4 cup olive oil
1 onion, finely chopped
4 garlic cloves, grated
1 teaspoon ground coriander
1 and 1/2 teaspoons salt plus more for rice
freshly cracked black pepper to taste
1 and 1/2 cups long grain rice (Basmati or Jasmone/carolina)
2 cups chicken broth
1/4 cup lemon juice
1 teaspoon dried crushed oregano
2-3 zucchini, sliced into rounds
finely chopped parsley
serve with:
tzatziki
maroulosalata
Instructions
Preheat the oven to 400 °F, 200 °C.
Rinse the rice and soak it in cool water for 15-20 minutes.
Season the chicken on both sides with salt and pepper.
Place a large skillet over medium-high heat and add the olive oil.
Brown the chicken on both sides and set aside.
Reduce the heat to low and add the onion. Cook until soft and golden.
Add the garlic and warm through until fragrant.
Drain the rice and add it to the skillet (if it is oven-safe) or to a 9 by 13-inch baking pan. Season with 1 and 1/2 teaspoons salt, black pepper, coriander, and oregano. Add the broth and lemon juice and arrange the chicken over the rice.
Place the zucchini rounds in a bowl and drizzle some olive oil on top of them. Season with salt, granulated garlic, and pepper. Toss together and arrange them over the rice between the chicken pieces.
Bake for about 45 minutes until the rice is fully cooked. Garnish with parsley and lemon wedges and serve.
Notes
While the rice can be baked in the oven, it will be fluffier if it is first partially cooked on the stovetop:
Drain the rice and add it to the skillet along with chicken broth, lemon juice, and seasonings. Mix together and bring to a boil then, remove it from the heat. Top with chicken and zucchini and bake for 30 minutes.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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