one pot greek chicken and lemon rice

I want to say the star of this dish is the chicken. But that would be lying. Because this, my friends, is all about the RICE! People have said this One Pot Greek Chicken and Lemon Rice is the best chicken and rice recipe they’ve ever had (their words not mine!). I hope you feel the same when you try it!

What makes this lemon rice so special, you might ask? Well, it’s like cooking the rice in triple strength chicken stock because the chicken is cooked ON TOP of the rice. So it gets the full benefit of all the juices from the chicken seeping into it while it cooks. Add the fresh flavours of lemon and boom! You will knock the socks off anyone you serve this too!

This is not an authentic Greek Chicken recipe (as far as I know!) but it is made using classic Greek ingredients. It uses the same technique I use for my One Pot Mexican Chicken and Rice. There’s nothing tricky or ground breaking, it’s just about getting the liquid to rice ratio right. Rice baked in the oven requires a lot more water than when it’s cooked on the stove. And when you plop chicken on top of the rice, it drops liquid so you need to take that into account.

To make this Greek Chicken recipe in one pot (well, pan – why do I keep writing “pot”??!), the chicken is seared in the pan first, then the rice is added, the chicken placed back on top then it’s popped in the oven. The magic happens while it’s baking. As the chicken cooks, all the juices seep into the rice which are soaked up by the rice and add incredible flavour. INCREDIBLE flavour. It honestly is like triple strength chicken stock.

Prep Time: 10 minutes

Total Time: 1 hour

Serves 4

ingredients

Chicken & Marinade

  • 4 chicken thighs, skin on, bone in (about 1 kg / 2 lb)

  • 0.8 – 1.6 lemons, use the zest + 4 tbsp lemon juice

  • 0.8 tbsp dried oregano

  • 3.2 garlic cloves, minced

  • 0.4 tsp salt

Rice

  • 1.2 tbsp olive oil, separated

  • 0.8 small onion, finely diced

  • 0.8 cup (144g) long grain rice , uncooked

  • 1.2 cups (300 ml) chicken broth / stock

  • 0.6 cup (148 ml) water

  • 0.8 tbsp dried oregano

  • 0.6 tsp salt

  • Black pepper

Garnish

  • Finely chopped parsley or oregano (optional)

  • Fresh lemon zest (highly recommended)

steps

Marinade

  1. Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.

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 (Note 2) 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 with a scrunched up ball of paper towel (to remove black bits), then return to the stove.

  6. Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.

  7. Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).

  8. Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.

Recipe from/inspired by: Recipe Tin Eats by Nagi
one pot greek chicken and lemon riceone pot greek chicken and lemon rice