Chicken and Marinade:

• 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
• 1 – 2 lemons, use the zest + 4 tbsp lemon juice
• 1 tbsp dried oregano
• Drizzle of garlic-infused oil
• 1/2 tsp salt

Rice:

• 1 1/2 tbsp olive oil, separated
• 1 small green leek (green part only), finely diced
• 1 cup (180g) long grain rice, uncooked
• 1 1/2 cups (375 ml) low FODMAP chicken broth / stock
• 1/2 cup (185 ml) water
• 1 tbsp dried oregano
• 3/4 tsp salt
• Black pepper to taste

Instructions:

1. In a bowl, combine the lemon zest, 4 tablespoons of lemon juice, dried oregano, garlic-infused oil, and 1/2 teaspoon of salt. Add the chicken thighs and marinate (you can prep this the night before, or 30 minutes before cooking)
2. Preheat your oven to 350°F (180 C)
3. Heat 1 tablespoon of olive oil in an ovenproof skillet over medium heat. Add the green leek and sauté until softened.
4. Add the uncooked rice and stir to coat with the oil. Cook for a couple of minutes until the rice becomes translucent.
5. Pour in the chicken broth and water. Add dried oregano, salt, and black pepper. Stir to combine.
6. Nestle the marinated chicken thighs into the rice mixture, skin side up.
7. Bring the mixture to a gentle simmer, then cover the skillet with a lid or aluminum foil.
8. Transfer the skillet to the preheated oven and bake for about 30-35 minutes, or until the chicken is cooked through and the rice is tender.
9. If you’d like the chicken skin to be crispy, you can remove the lid or foil during the last 10 minutes of baking.
10. Once cooked, remove from the oven and let it rest for a few minutes before serving.