One Pan Greek Lemon Chicken and Rice

Name: One Pan Greek Lemon Chicken and Rice
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 5 servings
Ingredients: 2 tsp dried oregano; 1 tsp dried minced onion; 4-5 cloves garlic, minced; zest of 1 lemon; 1/2 tsp kosher salt; 1/2 tsp black pepper; 1-2 Tbsp olive oil to make a loose paste; 5 bone-in, skin on chicken thighs; 1 1/2 Tbsp olive oil; 1 large yellow onion, peeled and diced; 1 cup dry long-grain white rice (NOT minute or quick cooking varieties); 2 cups chicken stock; 1 1/4 tsp dried oregano; 5 cloves garlic, minced; 3/4 tsp kosher salt; 1/2 tsp black pepper; lemon slices, optional; fresh minced parsley, for garnish; extra lemon zest, for garnish

User Reviews

4.9

309 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings
5 servings
Calories
366 kcal
Course
Main Course
Cuisine
Greek

One Pan Greek Lemon Chicken and Rice

Iris Warren

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This Greek lemon chicken meal is made entirely in one pan, and is completely packed with classic Greek flavors!

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Ingredients

Servings

MARINADE

2 tsp dried oregano
1 tsp dried minced onion
4-5 cloves garlic, minced
zest of 1 lemon
1/2 tsp kosher salt
1/2 tsp black pepper
1-2 Tbsp olive oil to make a loose paste
5 bone-in, skin on chicken thighs

RICE

1 1/2 Tbsp olive oil
1 large yellow onion, peeled and diced
1 cup dry long-grain white rice (NOT minute or quick cooking varieties)
2 cups chicken stock
1 1/4 tsp dried oregano
5 cloves garlic, minced
3/4 tsp kosher salt
1/2 tsp black pepper
lemon slices, optional
fresh minced parsley, for garnish
extra lemon zest, for garnish

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Instructions

In a large resealable plastic bag, add all marinade ingredients (except chicken), and massage to combine. Add chicken thighs and turn/massage to coat. Refrigerate 15 minutes up to overnight.
Preheat oven to 350 F degrees.
Add 1 1/2 Tbsp olive oil to large cast iron or heavy oven safe skillet, and heat over MED-HIGH heat. Shake off excess marinade from chicken thighs and add chicken thighs, skin side down, to pan. Cook 4-5 minutes per side. Remove to plate and wipe skillet lightly with a paper towel to remove any blackened bits, reserving chicken grease in pan.
Reduce heat to MED and add onion to pan. Cook 3-4 minutes, until softened and slightly charred. Add garlic and cook 1 minute. Add rice, oregano, salt and pepper. Stir together and cook 1 minute.
Pour in chicken stock, raise temperature to MED-HIGH and bring to a simmer. Once simmering, nestle chicken thighs on top of the rice mixture.
Cover with lid or foil, and bake 35 minutes. Uncover, return to oven and bake an additional 10-15 minutes, until liquid is removed, rice is tender, and chicken is cooked through.
Garnish as desired and serve.

Notes

To make using boneless skinless chicken breasts, add chicken to the pan 15 minutes into the covered baking time, then continue as directed. Chicken breasts won't need as long to cook, and this ensures that they won't dry out too much.