Saute the chicken: Place the skillet over high heat, add the olive oil and the meat and let it brown without stirring it (about 4 minutes). Once done from one side, flip the meat and brown from the other side for another 3-4 minutes.
Saute the vegetables: Remove the chicken from the skillet and transfer it to a plate. Reduce the heat to medium/high and add the onion, the bell pepper and the carrot and cook until the onion is soft and translucent. Add the garlic, the bay leaves, the lemon zest and the rice and cook for 1 more minute. Add the lemon juice, the oregano, the salt, the pepper and the hot water (or broth).
Bake: Arrange the chicken over the rice and pour any juices from the plate into the pan. Sprinkle some additional salt over the chicken, cover tightly with aluminum foil and bake for 35 minutes. After that, remove the foil and bake for 10 minutes more.
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