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!!!
Do you think it would take longer to cook if I use brown rice?
Hi Jeriann, yes – it’s all in the recipe notes. N x
this has been on my radar for a while … was superb! definitely added to the tineats rotation 😀
good health to you and your readers.
Wahoo, great to hear Tami! N x
for the 2nd method of making on the stove: “sear the chicken but not cook it through, then pop it on to of the rice to finish cooking while the rice cooks”. should the liquid be reduced by 1/2 cup?
3rd or 4th time cooking this recipe! It’s always delicious and I can’t get it enough.
ごちそうさまでした！Greetings from japan
I’m so glad you love it Toshi!! N x
Hi. I’m planning to this recipe, but will marinating the chicken overnight with lemon juice not affect the texture of the meat?
Hi Kris – no it will be perfect, it’s such a small amount of lemon that it wont affect the meat. N x
So delicious and tasty!! I can eat this over and over again.
Thank you Nagi for all your amazing recipes – I got started with your Mexican Shredded Beef recipe and just kept going back for more. You’re a lifesaver especially during this lockdown! I am incredibly grateful.
That’s so nice to hear Mara, thank you so much ❤️
This was great, but I think i’ll try Long Grain rice next time. I used Basmati and it came out pretty sticky – I like mine a little bit fluffier, so hoping that by switching to long grain, it will improve the dish. I also used thick skin on, boneless breasts and kept them in for the same amount of time and they came out great.
So good! I incorporated yogurt into the marinade and it made for some perfect chicken. The rice was flavourful but missing something. Will definitely make again!
Sounds perfect Coral, I’m so glad you enjoyed it! N x
What is the ideal pot to use for this? I don’t have much in the way of cast iron cookware aside from a cast iron wok. Would that work, or would an all clad saute pan work?
Can you boneless chicken breasts instead of chicken thighs? Will you have to reduce the cooking time?
This is soooooo good! We make the rice and chicken separately to make sure chicken is well cooked and rice isn’t overcooked. (*I use Realemon instead of fresh as I always have that on hand.) Tonight we will bake the chicken on the BBQ (on the cool side). We also love this rice with souvlaki! Thank you. This one’s a keeper.
Sounds perfect Lou!! N x
Working from home during the lockdown has meant I can cook your recipes for lunch and have them for dinner also. This was so easy and flavoursome, top layer of rice was a little crunchy but the rest of it was perfectly cooked as was the chicken.
I’m so glad you enjoyed it Mireille! N x
My kitchen smells heavenly at the moment. Nagi, you’re culinary goddess. We usually love your spicy recipes but this was so delicious. Will definitely be making this again and again.
Nagi, can I use concentrated lemon juice instead of fresh as stocks of fresh are not good at the minute
Beautiful. Thank you for all your lovely recipes.
Nagi – I just want to thank you for being a beautiful light through all of the dark right now. You have made meals so much better for us all and you do it with such grace, Thank you for doing some of the thinking for us as we navigate the waters…. as a mom I so appreciate you!
Loved this recipe! The only thing I changed was sprinkling in some Greek seasoning!! Another winner!! Hi Dozer!
Hi Nagi, thank you, we loved this recipe, it’s so zingy & tasty
I’m so glad you loved it!!! Thanks so much for letting me know ❤️
Hi! What would be the the bake time for bone-in skin off chicken thighs? Thanks in advance.
Hi Sarah, same time for skinless thighs – Enjoy!! N x
Delishious, I doubled the ingredients and used a very large stainless steel saute pan, as my brood would laugh if I only gave them one chicken thigh each! Served with roasted vegetables as a main meal and they all loved it. I also did a vegetarian option with quorn peices which I marinated overnight and cooked the same as the chicken. My son said it was delish!
Sounds like you nailed it Caroline!
Soooo good!! Thank you for posting a recipe that is truly delicous!! And with such helpful tips!! I did brown rice and skinless boneless thighs. I followed the directions from your tips and it turned out just right!!