One Pot Greek Chicken and Rice
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
439 kcal
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Course
Main Course
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Cuisine
Greek
One Pot Greek Chicken and Rice
Description
This One Pot Greek Chicken and Rice recipe begins by seasoning and browning chicken thighs skin-side down to develop a crispy, golden exterior. The onions are sautéed with olive oil before adding lemon zest and garlic, which release fresh citrus and aromatic flavors. Uncooked white rice is then added and briefly toasted before pouring in chicken stock and lemon juice, creating a fragrant cooking liquid.
The chicken is nestled back skin side up on top and the entire skillet is covered with foil and baked. This method steams the rice as it absorbs the seasoned broth and lemon, while the chicken cooks through with crispy skin. The dried oregano reinforces the Greek flavor profile.
This dish serves as a complete meal showcasing tender chicken with a moist grain accompaniment that carries lemony brightness and herbaceous notes. Garnishing with fresh parsley adds a touch of color and freshness.
Ingredients
- 4-6 chicken thighs , bone in and skin on
- 2 tablespoons olive oil
- 1 yellow onion , diced
- 1 cups white rice , uncooked
- 1 tablespoon garlic , minced
- 1 teaspoon oregano dried
- 2 lemon zested and juiced, plural
- 2 cups chicken stock
- parsley , minced for garnish (optional)
- kosher salt , to taste
- black pepper to taste, coarse ground
Instructions
- Preheat your oven to 350 degrees.
- Heat the cast iron skillet on high heat.
- Season your chicken to taste with salt and black pepper.
- Add the chicken, skin side down and cook until browned, 4-5 minutes.
- Flip and cook an additional 3-4 minutes.
- Push the chicken to the side (or onto a plate).
- Add the olive oil to your cast iron skillet and heat on medium-high.
- Add in the onions and start to cook for 3-4 minutes.
- Once the onions are mostly melted add in the lemon zest and garlic cloves. Cook for 30 seconds while stirring.
- Add in the uncooked rice and cook for a minute.
- Pour in the chicken stock and lemon juice, add in the oregano and put the chicken back in skin side up.
- Bake covered with foil for 45-50 minutes.
- Serve with additional lemons on the side in case people want more lemon flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 50g | 17% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 111mg | 37% |
| Sodium | 277mg | 12% |
| Potassium | 571mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 31.5mg | 35% |
| Calcium | 59mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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