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!!!
Delicious! I cooked it using your instructions on the stove top with skinless fillets and came out perfectly ☺️
Hello 🙂 this looks delicious! I don’t have a pan I can put in the oven. Is it fine to transfer rice and chicken to a baking dish to put in the oven?
I’ve made this a million times and I’m making it again tonight! One of our staple recipes!!
So easy, so delicious, so few ingredients … thankyou!
Your recipes are wonderful Nagi! This one was very easy, full of flavour and devoured by myself and 3 kids.
Tried this for supper today and it was delicious! The chicken was juicy and the lemon and oregano all fit together so well! Will definitely make again! Thank you!
Delicious! Follow the directions to a tee and you’ll have a yummy dinner.
Thank you for a great recipe!
Can this be made ahead of time and then just placed in the oven later for the dinner?
Hi Diana, the rice will absorb the liquid and become gluey unfortunately. N x
This is the third time I’ve cooked this recipe and I love it everytime!
I use drumsticks, because they are easier to find at the shops, and cheaper, and I added semi dried tomatoes for extra sweetness. Yum Yum Yum!
Geriatric Boyfriend loved it! Superb.
Super delicious! Whole family loved it
Love love love this recipe! We made it for the first time three weeks ago… and have made it once a week since! We throw some broccoli and cauliflower in the airfryer to go along with it and it’s such a delicious, clean, and easy meal!
Delicious! Nothing was left, even though I made more of the rice as 36g per person seemed a bit low (the instructions on rice packet allows 75g per person), and trust me, my family can EAT. I used long grain rice and approx 50g rice per person, and will do more than that next time. Other than that, I followed the instructions. Chicken skin was crispy and so good! Also for next time, I won’t wait as long to brown the non-skin side of the chicken thighs so more of the juices end up in the rice as it’s all cooked in the oven anyway. One of the comments suggested accompanying with tzatziki so I actually made some and it was a perfect complement. Also served with some boiled carrots and green beans on the side.
Increased the quantities and had heaps of rice left over which was amazing as I had two containers of this gorgeous lemony rice that I have used in two other recipes. Winning!
wow this was so good! a perfect Sunday night meal. i used fresh oregano and substituted white wine 😀 instead of water for a bit of extra flavor. it turned out perfect! thanks Nagi!
As always, every recipe of tineats is great, this recipe is easy to make and tastes even better.
I add a bit more lemon as I like the taste, highly rate
didn’t brown the chicken enough, but omg, the flavours were superb!
Definitely a keeper; thanks Nagi x
Hoping someone will see this in the next 8 hours and help me. My boneless/skinless thighs were massive so I cut them in half. Any idea how long they’ll need to bake to get done? I’m pretty new to cooking these, so I’m at a loss. Any help would be greatly appreciated.
Amazing and so simple. The rice was divine and the whole family loved it. We served it with a side of green beans and broccoli and it was a complete meal!
Could I use bone in chicken breasts instead? Anyone added capers?
Hi Susane, I mention breasts in the notes – it’s just not as juicy using breasts. You could definitely add capers if you like! N x
Capers, YUM! Should I add ~2 T. capers, rinsed, at the same time the chicken goes on top of the rice?