One Pot Greek Chicken and Lemon Rice Recipe
This delicious One Pot Greek Chicken and Lemon Rice combines tender, golden-brown chicken thighs marinated in lemon and oregano with flavorful, aromatic lemon-infused rice. Baked together for a perfect harmony of Mediterranean flavors, this easy-to-make dish brings a fresh and tangy twist to classic comfort food, all cooked conveniently in one pan.
- Prep Time: 15 minutes (plus at least 20 minutes marinating, preferably overnight)
- Cook Time: 45 minutes baking, plus 10 minutes resting
- Total Time: 1 hour 10 minutes to overnight (including marinating)
- Yield: 5 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Greek
- Diet: Halal
Ingredients
Scale
Chicken and Marinade
- 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
- 1–2 lemons, zest plus 4 tbsp lemon juice
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tbsp olive oil (part of the separated olive oil amount)
Rice and Cooking
- 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
- 1 tbsp olive oil (remaining from the separated olive oil amount)
Garnish
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
Instructions
- Marinate Chicken: Combine the chicken thighs with lemon zest, lemon juice, 1 tbsp dried oregano, minced garlic, 1/2 tsp salt, and 1/2 tbsp olive oil in a ziplock bag. Seal and refrigerate for at least 20 minutes, preferably overnight, to allow the flavors to develop.
- Preheat Oven: Set your oven to 180°C (350°F) so it’s ready to bake the dish later.
- Brown Chicken: Remove the chicken from marinade, reserving the marinade for later. Heat 1/2 tbsp olive oil in a deep, heavy-based skillet over medium-high heat. Place the chicken skin side down and cook until golden brown, then turn to brown the other side. Once browned, remove chicken and set aside.
- Prepare the Pan for Rice: Pour off any excess fat from the skillet and wipe the pan clean with a paper towel to remove browned bits. Return the pan to the stove.
- Sauté Onion: Heat 1 tbsp olive oil in the skillet over medium-high heat. Add finely diced onion and sauté until translucent, about a few minutes.
- Add Rice and Liquids: To the skillet, add uncooked rice, chicken broth, water, 1 tbsp dried oregano, 3/4 tsp salt, black pepper to taste, and reserved chicken marinade. Stir gently to combine.
- Simmer: Bring the liquid mixture to a gentle simmer for about 30 seconds, allowing the flavors to meld.
- Assemble for Baking: Place the browned chicken pieces on top of the rice mixture in the skillet. Cover the skillet with a lid.
- Bake: Transfer the covered skillet to the preheated oven. Bake for 35 minutes.
- Finish Baking: After 35 minutes, remove the lid and continue baking uncovered for an additional 10 minutes, until the rice is tender and the liquid is fully absorbed (total 45 minutes).
- Rest and Garnish: Remove the skillet from the oven and allow the dish to rest for 5 to 10 minutes, which helps the rice settle. Garnish with finely chopped parsley or oregano and fresh lemon zest before serving.
Notes
- Marinating the chicken overnight will result in deeper flavors and juicier meat.
- A deep, heavy-based skillet that is oven-safe is essential to cook the rice and chicken evenly.
- If you do not have a lid for your skillet, use foil to cover the pan while baking.
- Long grain rice works best for this recipe to avoid stickiness; do not rinse the rice before cooking to retain starch for better texture.
- Adjust salt and pepper to taste, especially if your chicken broth is salted.
- Fresh herbs and lemon zest garnish add a bright and fresh finishing touch.
Keywords: Greek chicken, lemon rice, one pot meal, baked chicken, Mediterranean recipe, easy dinner
