Name: One Pot Greek Chicken and Lemon Rice Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Greek
Ingredients: 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb); 1 – 2 lemons, use the zest + 4 tbsp lemon juice; 1 tbsp dried oregano; 4 garlic cloves, minced; 1/2 tsp salt; 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; Finely chopped parsley or oregano (optional); Fresh lemon zest (highly recommended)

Description

This One Pot Greek Chicken and Lemon Rice is a flavorful and satisfying dish that combines tender chicken thighs with fragrant lemon-infused rice. It’s a perfect meal for a cozy dinner at home or entertaining guests.

Ingredients

Units Scale

Chicken and Marinade

5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
1 – 2 lemons, use the zest + 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

Garnish

Finely chopped parsley or oregano (optional)
Fresh lemon zest (highly recommended)

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Instructions

Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
To Cook
1. Preheat oven to 180°C/350°F.
2. Remove chicken from marinade, but reserve the Marinade.
3. Heat 1/2 tbsp olive oil in a deep, heavy-based skillet over medium-high heat.
4. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
5. Pour off fat and wipe the pan, then return to the stove.
6. Add 1 tbsp olive oil and sauté onion, then add the remaining Rice ingredients and reserved Marinade.
7. Let the liquid simmer for 30 seconds, place chicken on top, cover with a lid and bake for 45 minutes.
8. Remove lid and bake for a further 10 minutes until liquid is absorbed and rice is tender.
9. Allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest.

Notes

I use bone-in, skin-on chicken thighs for more flavor. Skinless, boneless chicken thighs can be used, adjusting cooking time.
Use a deep, heavy-based skillet for optimal results.
If no lid, use foil or a baking tray to cover the skillet.
Lemon slices can be seared for additional garnish.
Options provided for stove-top cooking method variations.
Recipe accommodates various rice types, with long-grain recommended.
Ensure enough lemon for 4 tbsp juice and zest.
No Marjoram is used in this recipe.

Nutrition

Serving Size: 431g
Calories: 667
Sugar: 1.3g
Sodium: 1408mg
Fat: 23.4g
Saturated Fat: 5.8g
Unsaturated Fat: 17.6g
Carbohydrates: 34.2g
Fiber: 1.9g
Protein: 75.9g
Cholesterol: 224mg