Description
One Pot Greek Chicken and Lemon Rice is a flavorful and easy-to-make dish featuring succulent chicken thighs marinated in lemon and oregano, cooked together with aromatic rice infused with garlic, herbs, and chicken broth. Perfect for a comforting dinner with minimal cleanup.
Ingredients
Scale
Chicken and Marinade
- 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
- Zest of 1 – 2 lemons + 4 tbsp lemon juice
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- 1/2 tsp salt
Rice
- 1 1/2 tbsp olive oil, separated
- 1 small onion, finely diced
- 1 cup (180g) long grain rice, uncooked
- 1 1/2 cups (375 ml) chicken broth / stock
- 3/4 cup (185 ml) water
- 1 tbsp dried oregano
- 3/4 tsp salt
- Black pepper to taste
Garnish
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
Instructions
- Marinate the Chicken: Combine the chicken thighs, lemon zest, lemon juice, dried oregano, minced garlic, and salt in a ziplock bag. Seal and marinate for at least 20 minutes but preferably overnight to allow the flavors to develop.
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Remove the chicken from the marinade, reserving the marinade for later use.
- Sear the Chicken: Heat 1/2 tbsp olive oil in a deep, heavy-based skillet over medium-high heat. Place chicken skin side down and cook until the skin is golden brown, then flip and brown the other side. Remove the chicken and set aside.
- Clean the Pan: Pour off excess fat and wipe the pan clean with a scrunched paper towel to remove browned bits. Return pan to heat.
- Sauté the Onion: Add 1 tbsp olive oil to the skillet over medium-high heat, then add the finely diced onion. Sauté until translucent and soft, about a few minutes.
- Add Rice and Liquids: Stir in the uncooked rice, chicken broth, water, dried oregano, salt, black pepper, and the reserved chicken marinade. Let the liquid come to a gentle simmer for 30 seconds.
- Combine and Bake: Arrange the seared chicken pieces on top of the rice mixture. Cover the skillet with a lid or aluminum foil, then transfer to the preheated oven. Bake covered for 35 minutes.
- Finish Baking: Remove the lid or foil and bake uncovered for an additional 10 minutes until the rice is tender and the liquid is fully absorbed. Total bake time is 45 minutes.
- Rest and Garnish: Remove from the oven and let the dish rest for 5 to 10 minutes. Garnish with finely chopped parsley or oregano and fresh lemon zest before serving.
Notes
- You can use skinless, boneless chicken thighs if preferred, but cook them differently by adding to the pan 20 minutes into baking since they cook faster.
- Drumsticks can be used, but sear briefly and bake for the full 45 minutes; they won’t sear as well.
- The recommended pan size is around 26cm (10 inches) in diameter and 6cm (2.4 inches) deep for even cooking.
- If you don’t have a lid that fits the skillet, use a larger pot lid, aluminum foil, or baking tray to cover while baking.
- Searing lemon slices after cooking adds a nice garnish and flavor.
- For an all-stovetop method, either cook chicken fully before cooking rice separately, then combine to finish, or sear chicken then cook with rice to retain juices but lose skin crispiness.
- This recipe works best with long grain white rice, but jasmine, normal brown, wild, and basmati rice are also options; brown rice requires longer cooking time.
- Ensure you have enough lemon juice (approximately 4 tbsp) from 1 large or 2 small lemons for optimal flavor.
- There is no marjoram in this recipe despite conflicting sources, so avoid adding it.
Nutrition
- Serving Size: 1 serving
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
