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!!!
Hi Nagi,
I’m enjoying your recipes very much, thank you.
Could you please tell me if your One Pot Greek Chicken and Lemon Rice oven temp 180 C is for conventional oven or fan forced.?
Also, if you had guests could this be made earlier in the day and reheated.
Thank you.
I’ve done this for the first time today..and it’s great. Also, i agree..the rice is the star of the dish…! One thing i will do next time is cut down on the oregano in the chicken marinade…I’m greekcypriot, pretty used to it, and even i found it a bit much..Also, it’s a recipe that can be changed, with a few twiks, to be good for people with IBS..that are trying the FODMAP diet..which is awesome..
So much flavour and so easy. Thanks
This is SO good. So delicious, minimal effort, minimal washing up, maximum flavour. What more could you want?
Hi Nagi, so with this dish you do NOT remove chicken skin????
Hi Judy! Nope, you do not 🙂 But you can if you want to cut out fat! N x
This is my family’s favorite dinner! My kids refer to it as “favorite rice” (as in, “will you make my favorite rice for dinner?”) and they ask for it all the time. I usually double the recipe but only use one lemon, otherwise I follow everything else as written (actually, sometimes I don’t drain any of the fat after browning the chicken). The rice is so crazy delicious. We like it served with steamed broccoli.Thanks for the great recipe 🙂
Trying this tonight, but I’m not so sure about using the leftover marinade. Can I just use some fresh lemon juice and such?
Hi Tahnee, you’re cooking the marinade so it’s perfectly safe. N x
Hi! Quick question? Can you make this ahead? Greetings from Amsterdam!
Sooooo deliciousness…is that a word! Perfect amount of lemon, great one pot meal
Hi nagi was wondering if i could do this with chicken leg quarters how many would you use and would you fry it for a while before putting in oven? Thank you love your recipes!
Genius. Served with austerity measures and an unreasonable hatred for the Turks it is a clear winter winner. Seriously was a very tasty dish loved by the family. I will be stealing this like the Elgin Marbles.
Wow yum yum, I have a confession to make i marinated the chicken overnight in your Greek Chicken marinade (the one with yogurt). Then i mixed the liquid for the rice with the leftover marinade from the chicken only adding the zest and juice of a lemon and a touch more Oregano, Other than that i followed this recipe. You are absolutely right the rice is super yummy and the chicken is moist and tender. I will definitely do it again.
Can I suggest you change your recipe instructions to « marinade in a covered bowl/Tupperware box » (or similar) so you cut down on single use plastic ziplock bags? People love your recipes you are an influencer and have the power to change other people’s habits, to improve our planet too. Delicious recipe btw
Agree. We all need to do our part to save the planet and eliminating single use plastic is REALLY important👍🙂
I have made this several times and it’s always a hit with the whole family. I actually crave this when I’m pregnant! I was wondering if you can adapt this recipe for the instant pot? I’m hoping to make this tonight, but my oven might be occupied with sourdough bread. 😊
Thanks!
Hi Annie, I haven’t tried to be honest! Something for me to test! N x
+1 re: pressure cooker, please test in Nagi! I love this recipe (and the Mexican chicken one) but would love a quicker option for weeknights
Oh my goodness. This one just knocks it out of the park! Incredibly flavorful, simple meal the whole family loved. It will definitely become a staple in our home. Thank you so much!
This was a winner in my house. We will be cooking this one again and again. We made a tzatziki to go with it and it was well received! Heart warming, feel good chicken dish!
Can I cook on the stove instead of oven ?
Another winner dinner, Nagi. So easy and so packed with flavour. My boys loved it first time!
This recipe is amazing! Definitely lives up to the “best chicken and rice” claim. My Greek in-laws were blown away by this recipe and I had 4xthigh cutlets and 4x drumsticks and the whole pot was polished clean by the family! Just want you want to see! It was a super easy meal and will definitely become a regular in our household!
Made this for dinner, and it came out perfectly!! I marinated the chicken overnight, and both the chicken and rice were super flavorful, but the rice absolutely stood out! Definitely a nice change of pace from the usual chicken and rice we would eat. Can’t wait to try another recipe! Thanks! 😊
Also, my dad told me that he loved the meal and it was the best thing I’ve made! Then, he requested me to make it again on Father’s Day. I’m currently seasoning the chicken for tomorrow. Thanks, again!