One Pan Greek Chicken and Lemon Rice
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
50 mins
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Servings
4
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Calories
680 kcal
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Course
Main Course
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Cuisine
Greek
One Pan Greek Chicken and Lemon Rice
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One pan, no fuss and big flavor – that's what this Greek Chicken and Lemon Rice recipe promises and delivers! Tender chicken thighs cooked with onions, garlic and herby lemon rice.
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Ingredients
- 6-8 chicken thighs , skin-on and bone-in
- 2 tsp coarse sea salt (Kosher salt)
- ½ tsp black pepper freshly ground
- 1 tsp sweet paprika
- 2 tsp dried oregano preferably Wild Greek Oregano
- 2 tbsp olive oil
- 1 tbsp butter , divided
- ¼ cup (60ml) dry white wine
- 1 large yellow onion , finely diced
- 6 garlic cloves , minced
- 2 tbsp lemon juice
- 1 tbsp lemon zest
- 1 cup (220g) basmati rice
- 2 cups (500ml) chicken broth
- 1 cup (30g) fresh spinach (optional)
- 2 tbsp fresh parsley , chopped
- 4-5 lemon slices (optional) *see note
Instructions
- Preheat the oven to 350°F (180°C). Pat the chicken dry using paper towels. Season liberally with the salt, pepper, paprika and oregano.
- Heat the olive oil and half the butter in a large shallow cast iron skillet. Add the chicken thighs, skin-side down and cook, undisturbed, for about 6 minutes or until the skin is crisp and golden.
- Turn over and cook the other side for a couple of minutes. Set the chicken aside on a plate – it won't be fully cooked at this point but worry not, it will cook further in the oven.
- Pour the white wine into the skillet to deglaze and bring to a simmer. Use a wooden spoon to scrape any browned bits stuck to the pan loose and cook the wine down until it is almost gone and the wine aroma has dissipated.
- Add the remaining butter and stir in the diced onion. Cook over medium-low heat, stirring frequently, for 5-7 minutes or until the onion becomes translucent. Stir in the garlic and cook for a minute, until fragrant.
- Add the lemon juice, lemon zest and rice and stir to coat the rice in the buttery onions. Pour in the broth and bring to a simmer.
- Place the chicken thighs and any of their juices on top of the rice, skin-side up. Cover the pan and transfer to the oven for 20-25 minutes or until the rice has absorbed all of the broth and is tender.
- Take the casserole out of the oven and keep covered if the rice needs cooking further – the trapped steam will cook it fully as it stands.
- At this point you can also add the spinach leaves, if using – they will wilt in the steam and you can then stir them into the rice as you fluff it up.
- Check the seasoning and adjust, if needed. Serve with extra lemon wedges on the side and a generous sprinkling of chopped parsley.
Equipments used:
Notes
- For extra lemon zing, pan fry some lemon slices in the oil and butter before you pan fry the chicken thighs. Place the lemon slices on top of the chicken thighs before you place the casserole in the oven.
Nutrition Information
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Calories
680kcal
(34%)
Carbohydrates
47g
(16%)
Protein
34g
(68%)
Fat
38g
(58%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
7g
Monounsaturated Fat
17g
Trans Fat
0.3g
Cholesterol
174mg
(58%)
Sodium
1369mg
(57%)
Potassium
655mg
(19%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1358IU
(27%)
Vitamin C
10mg
(11%)
Calcium
79mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 680 kcal
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 47g | 16% |
| Protein | 34g | 68% |
| Fat | 38g | 58% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 174mg | 58% |
| Sodium | 1369mg | 57% |
| Potassium | 655mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1358IU | 27% |
| Vitamin C | 10mg | 11% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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