The Bank Holiday was a great opportunity for us to get some rest. It’s been a busy year and a month full of meetings. So it was an opportunity to have some down time with family, while relaxing and not doing too much of anything really. This is one of our favourite go-to Greek recipes that takes very little time to put together, but once you put it into the oven, it needs very little fuss. There’s two types of carbs, unusually in this dish. And the lemon and oregano add a layer of bright zesty flavour. But what holds all the ingredients together is our very own Urbangrains Extra Virgin Olive Oil.
The thing is that this recipe can be put together with whatever quantities of ingredients you have. Start off with enough portions of chicken for your family laid out on an oiled roasting tray. Add the rice and potatoes to suit your liking. If you’re a fan of carbs, be generous. Season with salt and a good sprinkling of dried oregano, as well as a good measure of lemon juice. Splash on some olive oil (be generous). Stir it all so that the ingredients are well coated with oil and the herbs. The last touch is to add just enough water to the roasting tray to cover the rice. Then it’s into a pre-heated oven at 180*C. There’s no actual need to cover the dish with foil, but if you find one ingredient cooking far quicker than the other, covering the roasting tray will speed up the cooking of the others because of the steam formed.
We’re confident you’ll end with a tray of delicious food that fills your kitchen with a lemony-herby fragrance. It’s such a moreish dish that we’re usually scraping the bottom of the pan and competing with each other to get the best bits of well-done potatoes or delicious rice. And we finish with a lovely pot of Mountain tea, which means we have a nice chat with the family over two or three hours and there’s not one person doing all the hard work because this dish is so easy to prepare. Try it out!