Chicken oregano with white rice and carrots



  • Chicken thighs, 6 pieces (skin and bone in)
  • Lemon, one
  • Oregano, 4 sprigs or one and half teaspoons
  • Thyme, 1/2 teaspoon
  • Whole grain mustard, one tablespoon
  • Garlic, one clove
  • Chicken stock, two cups
  • Fresh carrots, two or three
  • Flour, quarter cup
  • Rice, two cups
  • Butter, one tablespoon
  • Salt and Pepper, to taste
  • Olive oil, half cup

Directions for chicken thighs:

  1. Take 6 pieces of chicken thighs, rinse with cold water and damp dry with paper towel.
  2. In a bowl, add the zest of half of a lemon and its juice.
  3. Add oregano, thyme, whole grain mustard, garlic, salt and pepper to the bowl.
  4. Mix everything together, then rub it on the chicken thighs.
  5. Add two tablespoons of olive oil on a large skillet and cook the chicken thighs skin side down for 2 to 3 minutes each side.
  6. Take the chicken out of the skillet and set aside.
  7. In a different bowl, add the zest of the other half of the lemon and its juice.
  8. Add two cups of chicken stock.
  9. Mix them together.
  10. In the same skillet, add butter and quarter cup of flour.
  11. Pour the mixture into that skillet until it simmers.
  12. Put the chicken thighs back into the simmering sauce.
  13. Put the skillet into the oven 350 for 25-30 minutes.
  14. Take them out and serve with white rice and roasted carrots.

Directions for roasted carrots:

  1. Peel and clean 3 carrots.
  2. Cut the carrots in any shape you like.
  3. Add 1/4 teaspoon of salt and pepper, each.
  4. Add 1/2 cup of olive oil.
  5. Mix by hand.
  6. Put in the oven 425 for 15 to 20 minutes.

Directions for white rice:

  1. Bring two cups of water to a boil.
  2. Add one teaspoon of salt.
  3. When water comes to a boil, add two cups of basmati rice.
  4. Bring to a medium/low heat till rice is cooked. Approximately 20 minutes.
  5. Turn stove off and serve after 15 minutes.

Enjoy 🙂