Flavour-packed, no-fuss and endlessly versatile – this Greek chicken delivers every time, whether it’s dinner-for-one or easy entertaining with all the sides.
Prep time 15 mins, plus 1–24 hours optional marinating | Cook time 1 hour, plus 10 mins resting | Serves 4–6
CHICKEN
- 1.2kg bone-in chicken thighs (skin on or off)
- 2 teaspoons sea salt flakes
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon freshly grated garlic
- 2 teaspoons sweet paprika
- 2 teaspoons dried oregano
- Juice of 1 lemon
- 125 g (1/2 cup) plain Greek yoghurt
- 3 tablespoons extra-virgin olive oil
LEMON AND DILL RICE
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely diced
- 1 teaspoon freshly grated garlic
- 400g (2 cups) basmati rice, washed and drained
- Juice and zest of 1 lemon, plus lemon wedges to serve
- 2 cups (500 ml) chicken stock
- 1/2 teaspoon sea salt flakes
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped dill
TZATZIKI
- 250g (1 cup) plain Greek yoghurt
- 1 Lebanese cucumber, grated and excess juice squeezed out
- 1 tablespoon finely chopped mint leaves
- 1 tablespoon finely chopped dill
- 1 tablespoon lemon juice
- 1/2 teaspoon freshly grated garlic
- 1/2 teaspoon sea salt flakes
CUCUMBER, TOMATO AND MINT SALAD
- 2 Lebanese cucumbers, diced
- 150g grape tomatoes, halved
- 1 small red onion, sliced
- 30g (1 firmly packed cup) mint leaves
- 1/2 teaspoon sea salt flakes
Method
For the chicken, place all the ingredients in a large dish and use your hands to evenly coat the chicken. If marinating, cover and refrigerate for 1 hour, or up to 24 hours. Alternatively, bake the chicken immediately.
Preheat the oven to 200°C (180°C fan-forced). Transfer the chicken to a baking dish and add 3 tablespoons of water to the centre of the dish. Bake the chicken for 1 hour. Leave to rest, uncovered, for at least 10 minutes once cooked.
For the lemon and dill rice, heat the olive oil in a medium saucepan over medium–low heat. Add the onion and garlic and cook, stirring, for 2–3 minutes until softened and fragrant. Stir the rice through, then immediately add the lemon juice, chicken stock and salt. Bring to a rolling boil, then reduce the heat immediately to low and cook, covered, for 12–14 minutes until small pits begin to appear on the surface of the rice and all the liquid has been absorbed. Allow to stand, covered, for 10 minutes before uncovering and fluffing the rice with a fork. Add the lemon zest, parsley and dill and stir them through.
For the tzatziki, combine the ingredients in a small bowl and set aside.
For the salad, combine the ingredients in a small bowl and set aside.
Serve the chicken heaped on a bed of the lemon and dill rice, topped with tzatziki, a side of the cucumber, tomato and mint salad, and an extra squeeze of lemon.
Make Ahead
Chicken – Marinate the chicken for up to 24 hours. Store refrigerated in an airtight container.
Leftovers
Chicken – Refrigerate in an airtight container for up to 3 days. Not suitable to freeze.
