Mediterranean Lemon Chicken with Turkish Pilaf

Zesty Mediterranean Lemon Chicken with Turkish Pilaf

In our household we love to cook with a lot of mediterranean flavors. One of our family favorites is Zesty Lemon Chicken that we pair with a fragrant Turkish style pilaf rice. Briny olives and hearty potatoes are blended with savory mediterranean herbs and olive oil, while a good helping of lemon lends a bright freshness to the dish. Simple, aromatic Turkish pilaf is a perfect accompaniment without overpowering the chicken.
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Course Dinner, Entree, Lunch, Main Course
Cuisine Mediterranean
Servings 4 People
Calories 903 kcal

Equipment

  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Oven Safe Skillet
  • 1 Pair Tongs
  • 1 Saucepan with Matching Lid
  • 1 Heat Resistant Spatula

Ingredients
  

For Mediterranean Lemon Chicken

  • 2 lbs Chicken Thighs
  • 2-3 each Potatoes medium dice
  • 1/2 cup Castelvetrano Olives drained
  • 1/4 cup Parsley chopped
  • 1 tbps Thyme
  • 4-6 cloves Garlic minced
  • 2 each Lemons 1 juiced and 1 cliced
  • 1 cup Chicken Stock
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • 1 oz Olive Oil

Turkish Pilaf

  • 1 cup Rice
  • 1/2 cup Orzo Pasta
  • 2 1/2 cups Vegetable Stock
  • 1/2 each Lemon juiced
  • 1 oz Olive Oil
  • 1/4 each Yellow Onion diced
  • 1 stalk Celery diced
  • 1/4 cup Parsley chopped
  • Salt to taste
  • Pepper to taste

Instructions
 

For the Chicken

  • Preheat the oven to 400.
  • Season chicken with salt and pepper.
  • Heat a pan on high, add in olive oil and sear chicken 3-5 minutes on each side.
  • Remove chicken from pan and add in the potatoes.
  • Add the chicken back in.
  • Add in the garlic, thyme, lemon juice, chicken stock and olives.
  • Top with lemon slices and bake in the oven 25-35 minutes.
  • Make sure the chicken is temping at 165 F and the potatoes are cooked through.
  • Top with Parsley to serve.

For the Pilaf

  • Heat a pot on medium and add in the olive oil and orzo.
  • Season with salt and pepper and toast orzo until golden, about 3-5 minutes.
  • Add in the onion and celery and cook about 2-3 minutes.
  • Stir in the rice and then the vegetable stock.
  • Bring to a boil, cover, and reduce to a simmer.
  • Cook for 15-20 minutes, fluff rice and mix in parsley and lemon juice.

Notes

Allergy Tips:
  • To make the recipe gluten-free, simply omit the orzo from the pilaf.
  • Always check ingredients for possible allergen cross-contamination while shopping.

Nutrition

Calories: 903kcalCarbohydrates: 58gProtein: 45gFat: 53gSaturated Fat: 12gPolyunsaturated Fat: 10gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 224mgSodium: 1446mgPotassium: 730mgFiber: 2gSugar: 3gVitamin A: 1345IUVitamin C: 18mgCalcium: 73mgIron: 4mg
Keyword Chicken, Chicken Dishes, Chicken Recipes, Chicken Thighs, delicious, Easy Chicken Recipes, Entree, flavorful, Garlic, Garlic and Herb, Herb, herbs, Lemon, Mediterranean, Olive, Pilaf, Potatoes, Recipes, Simple Recipes, vegetables
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