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!!!
I’m a huge fan of your blog, but don’t usually bother to comment. I made this last night, exactly as stated (unusual for me) and it was beyond delicious. I could have eaten ALL the rice myself. I will definitely make this again. Thanks for being my go-to site for inspiration and great recipes I can trust/
Thanks so much for letting me know what you think Stephanie ❤️
Another solid winner for sure… you rock! And dare I say that the leftovers are equally good if not better? That rice… mmm mmmhh… Made it for guests last night and it was a hit, and my husband declared he will happily eat this as often as I make it. Sending lots of love from the upper left U.S.A. to you and Dozer!
That’s wonderful Joanne!!
Hi! This sounds delicious. Would this dish be ok to freeze once cooked?
Hi Nagi Hope you’re feeling better! I need to cook for 12 tomorrow night and would love your tips on how to do this. Big baking dish with foil??I’m too lazy too crawl through all the emails!
Omg this was delicious and super easy the whole family loved it I’ll definitely be making this more often thanks
That’s great to hear Mel!
Has anyone tried cooking this dish with a whole chicken? Also, would a deep oval casserole dish which can also go on the stove be ok? I don’t have a skillet! Thanks in advance
I’m sure my future husband will marry me thanks to your recipes haha. This was sooo refreshing and so tasty I couldn’t believe it! You never fail with your recipes and I don’t understand how! I’m in love with this blog. Thank you so much
I’m so glad you’re loving them Marie, thanks so much for the awesome feedback!!
First saw this recipe about a year ago, and have been meaning to make it since. It is as delicious as it sounds!!! And easy to make. I paired it with a Greek-style diced cucumber and tomato sald with herbs. Bet it would also be good with zucchini fried with the onions in the rice. Thank you Nagi!
Another excellent recipe.
Thanks so much Bruce ❤️
Why does the video say 10mins in oven and recipe say 35?
Hey! When you say can use normal brown rice, does that mean long grain brown rice would work? Thanks!
Well, I have to say that I’ve been working my way through your recipes ever since I discovered your website about a month ago, and everything (and I mean EVERYTHING) I’ve tried has been wonderful!
That being said, I’ve come back to this recipe a couple of times now and I love making it and pairing it with your magic broccoli. The flavors are so great!
Thank you for all of the great meal ideas and the delicious, well thought out recipes. Can’t wait to try even more 🙂
Thanks so much for the great feedback Anne!!!
Love this dish so much and I have cooked it several times. Could you please advise if there’s any vegetable can be served on the side?
Hi Yin, I would serve a simple green salad or even steamed greens!
Really yummy except we used breast (all my husband and kids like) & the rice was too dry and stuck to bottom of pan. I managed to salvage some of it and sooo good. But what would you recommend if serving chicken on side, not baking in dish?
I love RecipeTinEats! Every recipe I’ve tried so far, including this one, is easy and yum…it has totally transformed my cooking habits and returned some inspiration to the daily grind. Thank you!
Wahoo, that’s great to hear Alarna!
You’re not wrong about that rice 🙂 So yum! My husband described it as a “flavour bomb”. Thanks for another fab recipe Nagi.
This was delicious and easy to make! The flavors were fantastic and it’ll be one of our new regular meals.. Thank you!
I truly want to try this recipe but I do have a curious question about the rice. My go to rice is Jasmine which is not long grain rice. Do you think that will work ok or do you suggest I use the long grain???? Thanks
Hi Gail, I talk about this in the recipe notes ☺️
My bad. I see that now! Thanks so much for not making me feel like a loser. ha ha ha . This is my next recipe try and will post results!!!! Looking forward to some tasty chicken and rice.
Haha that would be the LAST thing I’d do! Love to know what you think once you try it!
This was wonderful. I had this recipe pinned for quite a while and finally had an opportunity to make it last weekend. Easy and delicious. It’s also seems like an easy recipe to modify based on your tastes – if you don’t love oregano, try basil instead. I will definitely be trying more of your recipes. Your website looks wonderful!!
Hi Nagi
I like your recipes so much
I would like to do this and asking if i want to double the rice
Shall i double the spices , lemon and lemon zest ?
I am generally a lurker on recipe sites but I had to do the right thing and leave a comment….this was PHENOMENAL! The worst part was the zesting (because I don’t own a zester) LOL, but so so so worth it. Amazing lemon flavor, and you weren’t kidding about the rice! I used water instead of broth, and it was still divine. Thanks for sharing this and making it easy to follow along 🙂
I’m so glad you loved it Jess!!!
So so good! Easy to cook with a delicious outcome!
Thanks so much for the feedback Kelly!