Greek chicken

A summer dish for the whole family with minimal washing up.

Preparation

1. Take a large zip-lock bag and add your chicken pieces. Wash your lemons and zest the lemons. Add the lemon zest to the chicken and then squeeze the juice from the lemons into the bag. Add the remaining marinade ingredients and seal the bag tightly. Massage the marinade into the chicken and let it rest in the refrigerator for at least 20 minutes. We recommend preparing this the evening before so that the flavors can fully penetrate.
2. Take the chicken out of the refrigerator about 15 minutes before cooking.
3. Place a large roasting pan on your heat source and let it warm up slowly.
4. In the meantime, clean and finely chop the onion. Measure out the other ingredients at the same time and set them aside. This will allow you to continue cooking smoothly.
5. Cut the lemon you will use for garnishing into 6 slices. Place the lemon slices in the pan without oil or butter. Make sure they caramelize and do not burn.
6. Fry each side for about 2 minutes and then set aside.
7. Now let the pan heat up to a higher temperature and add the olive oil at that point. Let the oil heat up and take the chicken out of the bag. Place the chicken skin-side down in the pan and keep the marinade in the bag; we will use it later to flavor the rice.
8. To start, fry the chicken for 3 minutes on each side, starting with the skin side. Then turn it over with the skin side in the pan and brown it for another 3 minutes.
9. Remove the chicken from the pan and set it aside on a plate.
10. Now we will start with the rest of the dish.
11. In the oil remaining in the pan, first fry the onion. When it is translucent, add the dried oregano and the rice.
12. Stir this well for a short time to brown it and then add the reserved marinade.
13. Start by adding the chicken broth and then half of the water.
    Pay close attention: the rice should be almost 2 cm below the water. The amount of water is an indication. This varies depending on the pan and type of rice.
14. Put the lid on the pan and let it simmer gently. This takes about 25 minutes; check that the rice does not cook dry, and add a little more water if necessary. When the rice is almost cooked, add salt and pepper to taste and stir the whole thing well. Return the chicken and the lemon slices to the pan and heat everything through for 10 minutes at a low temperature.
15. Now remove the parsley leaves and chop them finely. We do not use the stems in this recipe, but you can freeze them for when you make a broth.
16. Sprinkle your chopped parsley over your dish in the pan and serve it at the table straight from the pan.