This recipe marries 2 popular Greek classics together to create a one-pot wonder. Spinach Pilaf, also know as Spanakorizo, along with lemony roasted chicken come together in under an hour and are a match made in flavor heaven.
One-Pan Spinach & Rice with Chicken: Greek Spanakorizo with Chicken
- For the chicken:
- 6 chicken thighs, bone in, skin on
- 2-3 tablespoons olive oil
- 1 teaspoon granulated garlic powder
- 1 teaspoon cumin powder
- 2 teaspoons Sumac
- Salt and black pepper to taste
- For the Spinach Rice:
- 1 medium onion, finely chopped
- ¼ cup olive oil
- 4 garlic cloves, grated
- 1-pound baby spinach leaves
- 1 teaspoon dried dill or ¼ cup finely chopped fresh dill
- 1 and ½ cups basmati rice, soaked for 10 minutes and rinsed
- 1 and ½ cups water
- 1 and 1.2 teaspoons salt
- Garnish: feta and lemon wedges
Preheat the oven to 400 °F, 200 °C.
Combine all of the seasoning spices in a small bowl and mix together. Place the chicken on a tray and season both sides.
Warm a large (12-inch) cast iron skillet along with the olive oil over medium heat.
Add 3 chicken thighs and cook 4 minutes on each side. Remove the chicken from the pan and set on a plate. Brown the remaining 3 pieces of chicken and set aside.
Rinse the skillet to get rid of the oil and the brown bits.
Heat the skillet over medium heat and add the onion and the olive oil. Cook for 8-10 minutes or until soft.
Add the grated garlic and warm through for 1 minute.
Add the spinach in a few batches after each one wilts.
Season with the dill, salt, and black pepper.
Drain the rice and add to the pan along with the water. Bring to a boil and remove from the heat.
Place the chicken on top of the rice. Cover with foil and bake 30 minutes.
Remove the foil and raise the oven’s temperature to 475 °F, 250 °C and bake 15 more minutes or until the chicken is done.
Turn the broiler on for the final 2-3 minutes so that the skin can become crisp.
Garnish with lemon wedges and serve with feta cheese either crumbled over the top or on the side. Enjoy!