I want to say the star of this dish is the chicken. But that would be lying. Because this, my friends, is all about the RICE! People have said this One Pot Greek Chicken and Lemon Rice is the best chicken and rice recipe they’ve ever had (their words not mine!). I hope you feel the same when you try it!
This is a reader-favourite recipe included by popular demand in my debut cookbook “Dinner”!
Chicken and rice – elevated!
What makes this lemon rice so special, you might ask? Well, it’s like cooking the rice in triple strength chicken stock because the chicken is cooked ON TOP of the rice. So it gets the full benefit of all the juices from the chicken seeping into it while it cooks. Add the fresh flavours of lemon and boom! You will knock the socks off anyone you serve this too!
Big promises I know….but I have third party validation of this. Someone who always tells me the truth about my dishes. Especially “inventions” which I often pass on because I know I’ll get truthful feedback. I do love my friends dearly, but honestly, not everything I make them can be “OMG, this is so delicious!!” (Seriously, I love my friends, love them to bits!)
So in this particular case, her family raved about the rice so I’m just passing on that message. 🙂 (PS She was quick to point out that the chicken was lovely too, she just said that the STAR of the dish was the rice! I’m totally cool with that! 🙂 )
This is not an authentic Greek Chicken recipe (as far as I know!) but it is made using classic Greek ingredients. It uses the same technique I use for my One Pot Mexican Chicken and Rice. There’s nothing tricky or ground breaking, it’s just about getting the liquid to rice ratio right. Rice baked in the oven requires a lot more water than when it’s cooked on the stove. And when you plop chicken on top of the rice, it drops liquid so you need to take that into account.
To make this Greek Chicken recipe in one pot (well, pan – why do I keep writing “pot”??!), the chicken is seared in the pan first, then the rice is added, the chicken placed back on top then it’s popped in the oven. The magic happens while it’s baking. As the chicken cooks, all the juices seep into the rice which are soaked up by the rice and add incredible flavour. INCREDIBLE flavour. It honestly is like triple strength chicken stock.
And now, if you’ll excuse me, I can’t hold back any longer. I need some lunch! – Nagi
More dinner in one pot!
Cheeseburger Casserole (Homemade Hamburger Helper)
Asian Beef and Ramen Noodles – made in one skillet in 15 minutes!
Browse all One Pot recipes
WATCH HOW TO MAKE IT
This recipe features in my debut cookbook Dinner. The book is mostly new recipes, but this is a reader favourite included by popular demand!
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One Pot Greek Chicken and Lemon Rice
Ingredients
Chicken and Marinade
- 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb) (Note 1)
- 1 – 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- 1/2 tsp salt
Rice
- 1 1/2 tbsp olive oil, separated
- 1 small onion, finely diced
- 1 cup (180g) long grain rice , uncooked (Note 6)
- 1 1/2 cups (375 ml) chicken broth / stock
- 3/4 cup (185 ml) water
- 1 tbsp dried oregano
- 3/4 tsp salt
- Black pepper
Garnish
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (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.
Recipe Notes:
Nutrition Information:
If you like this one pot Greek Chicken recipe, you may also enjoy my ONE POT BAKED GREEK CHICKEN ORZO (RISONI)!
And if you’re after another Greek Chicken recipe (because let’s face it, the Greeks know how to make GOOD CHICKEN!), I think you’ll enjoy my GREEK CHICKEN GYROS.
The yoghurt lemon marinade for this chicken is incredible!
LIFE OF DOZER
His chest hair bursting out of his sweater…. SO CUTE!!!
Another amazing recipe Nagi! I didn’t change a thing and the aroma in my house had mouths watering and asking when it was ready. Flavor is sooo good. A definite winner!
I am concerned about using the reserved marinade….please advise!
Hi Natalie – what is your concern? You are cooking the reserved marinade in with the rice. N x
Nagi, this recipe, like all your recipes, was amazing! You are an awesome chef and an excellent teacher. Thank you for everything that you do on this site! You have taught me so much, I consider myself a beginner cook, and I’m 32 years old!
Quick question, when you’re removing the fat from the pan, does that include the oil that pours off as well?
Thank you kindly xxx
the recipe for 8 calls for 2.4 tablespoons of oil but in the directions it says to heat t1/2 tbsp oil to cook chicken and 1 tbsp to cook onion…what do you use the rest of the oil for? Also, is 2.4 tbsp = 2 1/2? Thanks
If I use brown rice, does the baking time go from 35 minutes to 1 hr and 15 minutes?
Yes Tiffani – see the notes for different types of rice cook times. N x
Your website is the only website I use when I need a recipe as every recipe I’ve cooked from the site is simply amazing!
Well done!
Thank you so much!
This dish is requested quite often in our household from both the family and guests.
Question pls: any tweaks required to make a bigger portion? 1.5 times ingredients. Thanks in advance!
Oh my gosh, do you have 1000 rating for this? So you should!!! Soooo super yummy!! I could have eaten the whole pot/pan by myself!!
I normally don’t like recipes I find online enough to leave a review, I always add my own twists to make them better, but OMG I nearly licked the pot clean with this one! The kids all loved it too. I’ll definitely be making this again. Amazing 👏
Nagi! You’ve gone and done it again. This recipe went down really well at my dinner table. I added some chilli flakes for a bit of heat because that’s how we roll. But other than adding that. It was perfect 😍😍
So glad you enjoyed it, Lee! N x
We love this recipe, turns out perfect every time. I add extra lemon (zest or juice) to the rice and a little less oregano, a bit overpowering for us. I make this in a Bessemer pan with lid, from the stove to the oven to the table in no time. The result is delicious for little effort. Another winner Nagi xx
Easy and quick dinner on the table in a flash! Thanks for writing in! N x
This recipe deserves 10 stars, maybe even 15.
It’s a brilliant meal.
You’re a wee genius Nagi.
I thank you every time I make this…..I thank you a lot.
It is one of my favourites too! N x
Hi Nagi
First made this dish a month ago.
Cooking it tonight for the fourth time….yep family favourite.
I have switched the thighs for a whole butterflied chicken.
I just BBQ it first quickly to get good colour and a bit of smokey flavour.
Like all of Nagi’s recipes. It’s a gem.
Great idea! N x
Really great recipe. Followed it as written. When I make it again, and I will, I will up the garlic and lemon, but that’s just personal preference.
This is ah-maz-ing! Don’t ask questions, don’t change anything. Just make it.
This recipe is perfect as-is, made according to the quantities and method written. Chicken is delicious but I’m in LOVE with the rice. Add the extra zest at the end. You won’t regret it. New fave dish in our house!
I haven’t made this yet, but thinking of giving it a shot. Question about the rice though, do you have to give it a wash first before cooking it?
I’ve always washed rice first before cooking so wanted to check first 😊
Not sure if this rice type is relevant, but she released an article/recipe about jasmine rice. You can read it here. She did say though that it’s not necessary to rinse
A great hit with the family. I made it as you have shared except using a 12 in skillet that is 2in deep. Thank you, another thumbs up by family for your recipe to repeat.
Made this tonight and it was wonderful! Just one thing: if cooking in a cast iron skillet- once it goes in the oven, watch the water very closely. Mine evaporated, but the overcooked rice that I scraped from the bottom was SO TASTY. 😂
Delicious! The only problem I have is that the chicken tends to turn out a little dry. I’m using boneless thighs and adding them 20 mins into bake time as suggested. They seem to lose a lot of juice after they are cooked in the pan and waiting to go into the oven. Any tips??
Use thighs with the bone in and the chicken will be much juicier 🙂