Description
This One Pot Greek Chicken and Lemon Rice recipe features tender chicken thighs marinated in lemon juice, garlic, and oregano, then seared and baked with aromatic rice. The dish is infused with bright lemon flavors and Mediterranean herbs, delivering a comforting, flavorful meal in just one pot with minimal cleanup.
Ingredients
Chicken and Marinade
- 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
- Zest of 1-2 lemons plus 4 tbsp lemon juice
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tbsp olive oil
Rice and Cooking Ingredients
- 1 small onion, finely diced
- 1 cup (180g) long grain rice (uncooked)
- 1 1/2 cups (375 ml) chicken broth or stock
- 3/4 cup (185 ml) water
- 1 tbsp dried oregano
- 3/4 tsp salt
- Black pepper to taste
- 1 tbsp olive oil
For Garnish (Optional)
- Finely chopped parsley or oregano
- Fresh lemon zest
Instructions
- Marinate the Chicken: Combine the chicken thighs, lemon zest, lemon juice, 1 tbsp dried oregano, minced garlic, 1/2 tsp salt, and 1/2 tbsp olive oil in a large ziplock bag. Seal and mix well to coat the chicken evenly. Set aside for at least 20 minutes, preferably overnight, to allow the flavors to penetrate.
- Preheat the Oven: Heat your oven to 180°C (350°F) to prepare for baking the chicken and rice.
- Sear the Chicken: Remove the chicken from the 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 and brown the other side. Once browned, remove the chicken and set aside.
- Prepare the Rice Base: Pour off excess fat and wipe the pan clean with a crumpled paper towel to remove browned bits. Return the skillet to the stove and heat 1 tbsp olive oil over medium-high heat. Sauté the finely diced onion until translucent, about a few minutes.
- Add Rice and Liquids: Add the uncooked long grain rice, reserved marinade, chicken broth, water, 1 tbsp dried oregano, 3/4 tsp salt, and black pepper to taste. Stir briefly and bring the liquid to a simmer. Let it simmer gently for 30 seconds.
- Combine and Bake: Place the seared chicken pieces on top of the rice mixture. Cover the skillet with a lid suitable for oven use. Transfer the skillet to the preheated oven and bake for 35 minutes.
- Finish Baking Uncovered: After the initial bake, remove the lid and bake for an additional 10 minutes or until the liquid is fully absorbed and the rice is tender. The total baking time should be around 45 minutes.
- Rest and Serve: Remove the skillet from the oven and let the dish rest for 5 to 10 minutes. Garnish with finely chopped parsley or oregano and fresh lemon zest if desired before serving. Enjoy your flavorful Greek-inspired one pot meal!
Notes
- Marinating the chicken overnight intensifies the lemon and herb flavors.
- Using a heavy-based, oven-safe skillet ensures even cooking and easy transfer to the oven.
- If you don’t have a lid that fits the skillet, cover it tightly with aluminum foil to trap steam during baking.
- Bone-in chicken thighs keep the meat juicy and tender while baking.
- Adjust the amount of lemon juice to your taste preference for a more or less tangy dish.
- Long grain rice works best for this dish; avoid quick-cooking or minute rice varieties.
- The fresh lemon zest garnish brightens the finished dish and enhances the lemon flavor.
