Easy recipe One-Pan Greek Chicken with Rice

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one tbsp extra virgin olive oil (Recipes by ingridients olive oil) about six Coles RSPCA Approved Chicken Thigh Fillets, halved one brown onion, sliced about two cloves garlic, crushed about two tsp lemon rind, grated about two cups (four hundredg) medium-grain rice about two cups (five hundredml) chicken stock one third cup (one hundred and eightyml) lemon juice (Recipes by ingridients lemon juice) four sprigs oregano one/about two cup whole artichokes in brine, drained, halved about eighty g fetta, crumbled about one hundred g Perino tomatoes, halved Oregano sprigs, extra, to serve Extra virgin, olive oil (Recipes by ingridients olive oil) extra, to drizzle Heat the oil in large frying pan over medium-high heat. One-Pan Greek Chicken with Rice. Cook the chicken for three minutes each side or until browned. Transfer to a plate. Add the onion to the pan. Cook, stirring, for about two minutes or until starting to brown. Add garlic and lemon rind. Cook, stirring, for about thirty seconds or until fragrant. One-Pan Greek Chicken with Rice. Add the rice and stir to coat. Add stock,, lemon juice (Recipes by ingridients lemon juice) oregano and about two/three cup (about one hundred and sixtyml) water. Bring to a simmer. Return chicken to pan. Cover and reduce heat to low. Cook for fifteen minutes or until rice is tender. One-Pan Greek Chicken with Rice. Sprinkle with artichokes, fetta and tomato. One-Pan Greek Chicken with Rice. Garnish with extra oregano and drizzle with extra oil. .