One Pot Greek Chicken and Lemon Rice
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
5
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Calories
667 kcal
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Course
Main Course
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Cuisine
Greek
One Pot Greek Chicken and Lemon Rice
Description
Chicken thighs marinate in lemon juice, zest, oregano, garlic, and salt to infuse the meat with fresh, tangy flavor. After searing the chicken skin side down for a golden crust, the pan is prepared for cooking the rice by sautéing onion and adding long grain rice, chicken broth, water, oregano, salt, black pepper, and the reserved marinade. The chicken is placed on top of the rice, covered, and baked to allow the rice to absorb all flavors while the chicken finishes cooking.
The dish combines the richness of seared chicken with the bright acidity of lemon and the herbaceous quality of oregano, resulting in a comforting meal with contrasting textures: crispy chicken skin and fluffy rice. Garnishing with lemon zest and parsley enhances freshness. This recipe can also be adapted for stove-top cooking, adjusting techniques to preserve either crisp skin or the integration of flavors.
The recipe suits various rice types though long grain is preferred for its less sticky texture, and it allows for flexibility to substitute chicken cuts depending on preferences. Detailed notes provide tips on cooking times and pan sizes for optimal results.
Ingredients
Chicken and Marinade
- 5 chicken thigh about 1 kg / 2 lb) (Note 1, skin on, bone in
- 1 - 2 lemon Note 7, use zest and 4 tbsp lemon juice
- 1 tbsp oregano dried
- 4 garlic cloves, minced
- 1/2 tsp salt
Rice
- 1 1/2 tbsp olive oil separated
- 1 onion small, finely diced
- 1 cup (180g) long grain rice , uncooked (Note 6)
- 1 1/2 cups (375 ml) chicken broth or stock
- 3/4 cup (185 ml) water
- 1 tbsp oregano dried
- 3/4 tsp salt
- black pepper
Garnish
- parsley finely chopped, or oregano, optional
- lemon zest fresh, highly recommended
Instructions
- Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
To Cook
- Preheat oven to 180°C/350°F.
- Remove chicken from marinade, but reserve the Marinade.
- Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
- 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.
- Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
- 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.
- 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).
- 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.
Notes
- Bone-in, skin-on thighs add flavor but boneless skinless thighs can be used; adjust cooking time accordingly.
- If using drumsticks, sear briefly and bake longer to ensure thorough cooking.
- A 26cm (10") deep skillet is ideal to hold all ingredients evenly.
- No exact lid required; foil or a larger pot lid can be used to cover during baking.
- Can be cooked entirely on the stovetop with modifications but baking yields juicier results.
- Use enough lemon to yield 4 tbsp juice and zest for best lemon flavor.
- Marjoram is not included despite confusion from other versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 667 kcal
% Daily Value*
| Serving | 431g | |
| Calories | 667cal | 33% |
| Carbohydrates | 34.2g | 11% |
| Protein | 75.9g | 152% |
| Fat | 23.4g | 36% |
| Saturated Fat | 5.8g | 29% |
| Polyunsaturated Fat | 17.6g | 104% |
| Cholesterol | 224mg | 75% |
| Sodium | 1408mg | 59% |
| Fiber | 1.9g | 8% |
| Sugar | 1.3g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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