One Pot Lemon Chicken Legs

Since I have all those lemons (re: last blog post) this recipe seemed like a good idea.

zest of 1 lemon
1/4 cup lemon juice
5 chicken legs, split into legs and drumsticks
1 tbsp dried oregano
4 cloves garlic, minced
1/2 tsp salt
1/4 cup olive oil

1 cup brown rice
1 small onion, diced
2 cups chicken broth
1/2 cup water
1 tbsp oregano 
1/2 tsp salt
1 cup cooked diced carrot (optional)

Mix zest, lemon juice, 1 tbsp oregano, garlic, 1/2 tsp salt and olive oil together in a ziplok bag. Add the chicken legs and marinate 2-3 hours.

Remove chicken from bag, but reserve marinade.
Brown the chicken in a couple tbsps olive oil then remove to a plate.  Drain any fat.

Brown onion in oil.  Also a few lemon slices if you like.

Add the reserved marinade, chicken broth, water, 1 tbsp oregano, 1/2 tsp salt and scrape the brown bits off the bottom of the pan.

Heat to boiling and add the rice and cooked carrot if you have it. If you don't have cooked carrot, you can add shredded carrot. Sit the chicken on top. Add the lemon slices if you want more zing, but some might find that too tart. Or keep them aside to garnish. Reduce heat and cover.  

Bake in a 350 F oven for 35 minutes.

Remove lid and cook an additional 10 minutes.

Dinner is served