One Pan Greek Lemon Chicken and Rice
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
5 servings
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Calories
366 kcal
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Course
Main Course
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Cuisine
Greek
One Pan Greek Lemon Chicken and Rice
Description
One Pan Greek Lemon Chicken and Rice centers on chicken thighs marinated with oregano, garlic, lemon zest, and olive oil, bringing a citrus-herb aroma to the dish. The recipe starts by browning the chicken skin-side down in a skillet to render fat and crisp the skin, then cooking diced onions and garlic before adding white rice and dried oregano. Chicken stock simmers the rice, while the browned chicken finishes cooking atop the rice in the oven, resulting in a moist and tender texture complemented by herbaceous and slightly tangy flavors from lemon. Optional lemon slices and fresh parsley garnish enhance brightness and appearance.
The process yields juicy chicken with a flavorful, slightly caramelized skin and fluffy, well-seasoned rice beneath. The dish’s one-pan preparation and layered cooking technique promote a blend of textures and aromas customary to Greek cuisine without requiring multiple dishes.
Serving this dish on its own is sufficient for a complete meal though it pairs well with a simple green salad or steamed vegetables to add freshness and balance. The marinade and method also adapt to boneless, skinless chicken breasts by adding them later in cooking to avoid drying.
For substitutions, you can use boneless skinless breasts by adjusting cooking timing to maintain juiciness. The recipe includes detailed guidance for this adjustment to ensure optimal doneness. This technique offers a practical weeknight option incorporating Mediterranean flavors with straightforward steps.
Ingredients
MARINADE
- 2 tsp oregano dried
- 1 tsp onion dried minced
- 4-5 cloves garlic minced
- zest of lemon 1 whole
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1-2 Tbsp olive oil to make a loose paste
- 5 chicken thighs bone-in, skin on
RICE
- 1 1/2 Tbsp olive oil
- 1 large onion yellow, peeled and diced
- 1 cup long-grain white rice dry, not minute or quick cooking varieties
- 2 cups chicken stock
- 1 1/4 tsp oregano dried
- 5 cloves garlic minced
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- lemon slices, optional
- parsley fresh minced, for garnish
- lemon zest extra, for garnish
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 use boneless, skinless chicken breasts, add them to the pan 15 minutes into the covered baking time to prevent drying out.
- Marinate the chicken for 15 minutes or up to overnight for more pronounced flavor.
- Fresh parsley and extra lemon zest work well as garnish just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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