These low-fuss one-dish dinners will become family favourites.

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This is not an authentic Greek chicken dish but it is made using classic Greek ingredients. While the chicken is delicious, the lemony rice possibly steals the show.

6 skin-on bone-in chicken thighs Finely grated zest and juice of 2 lemons 4 garlic cloves, crushed

2 tablespoons olive oil

1 large onion, finely diced

1 cup long grain rice

1 tablespoon chopped oregano

2¼ cups chicken stock

1 lemon, sliced

Chopped parsley and oregano, to garnish

Place the chicken in a shallow dish. Drizzle with lemon juice and scatter with zest and garlic. Cover and set aside to marinade for 30 minutes.

Preheat the oven to 180°C.

Heat the olive oil in a heavy-based pan set over a medium-high heat. Remove the chicken from the dish, reserving any marinade, and season with salt and pepper. Place in the pan, skin side down, to brown for 3-4 minutes, then turn and brown the other side. Remove the chicken to a plate.

Add a little more oil to the pan, add the onion and sauté for 5 minutes until softened. Stir in the rice, oregano, stock and reserved marinade and season a little more. Bring to the boil then arrange the chicken on top. Scatter with sliced lemon.

Place a lid on the pan and transfer to the oven to bake for 35 minutes. Remove the lid and bake for a further 10-15 minutes, or until all liquid is absorbed and the rice is tender. Serve garnished with parsley and oregano. Serves 4-6