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Air Fryer Greek Lemon Chicken and Rice Bake

Air Fryer Greek Lemon Chicken and Rice Bake


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  • Author: Jess Bunn
  • Total Time: 55 minutes
  • Yield: 4 portions

Description

Air fryer Greek lemon chicken and rice bake balances vibrant flavours and wholesome ingredients, making it a perfect dish for any season, especially summer. This one-pan wonder simplifies cooking while delivering a satisfying, delicious meal.


Ingredients

Units
  • 4 bone-in chicken thighs
  • 1 cup rice
  • 1 1/2 cups hot chicken stock
  • 1 white onion
  • 3 garlic cloves
  • 1 tsp dried Greek oregano
  • 1 lemon
  • Small handful of dill (13g/half a bunch)
  • Small handful of (10g) parsley
  • 1/4 cup olive oil
  • 1 100g punnet olives
  • 1 cup yoghurt

Instructions

  1. Peel and thinly slice the onion and garlic.
  2. Place onion and garlic in a suitably sized metal roasting tray. Zest in half the lemon and drizzle over a little olive oil. Toss to coat and form the onions into a pile (which helps prevent burning and encourages a steamy cook).
  3. Cook the onions and garlic:
    In the air fryer: cook at 190°C for 5 minutes, stirring halfway. If using a stacked “oven” style air fryer, be sure to insert your rack into the middle.
    In the oven: cook at 190°C for 5 minutes, stirring halfway.
  4. Once the onions and garlic are softened, add rice, hot chicken stock, remaining lemon zest, and oregano.
    Place the rice back into the air fryer or oven to par-cook.
    In the air fryer: cook at 170°C for 12 minutes. If using a stacked “oven” style air fryer, be sure to insert your rack into the middle.
    In the oven: cook at 190°C for 10 minutes.
  5. Remove the rice from the oven/air fryer. Nestle the chicken thighs in an even layer. Slice the zested lemon and nestle it between the thighs.
  6. Place back into the air fryer or oven to cook until the rice has absorbed most of the liquid and the chicken is crisp and golden.
    In the air fryer: cook at 170°C for 25-30 minutes.For extra crispy skin, move the chicken closer to the heating element in the last 5 minutes of cooking.
    In the oven: cook at 190°C for 25-30 minutes.
  7. Prepare the olive salsa. Chop herbs and olives. Mix with olive oil.
  8. Remove the chicken from the oven or air fryer and let it rest. Squeeze one lemon half into the olive salsa. Lift the chicken from the rice and squeeze the other lemon half into the rice. Season the yoghurt with salt and pepper to taste.
  9. Serve by smearing yoghurt on a plate. Top with rice and chicken. Finish with olive salsa. Enjoy your meal.
  • Cook Time: 55 min
  • Category: Mains
  • Method: Air fryer or oven
  • Cuisine: Greek

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