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!!!
So so good! Easy to cook with a delicious outcome!
Thanks so much for the feedback Kelly!
Loved this!!!! Can the rice be doubled and can this be made in a roasting pan with foil. Not sure if you get the same seal
I used foil and it still did great!
I have tried so many of your recipes and they are DELISH!
I am about to try this one; keen to know if it reheats ok too?
Hi Michelle, I have saved this for left overs and it reheated fine!
Making this for at least the third time, love it! I actually think it is best after it sits a day or so! I am making right now, specifically for lunches this week!
Making this for the 2nd time tonight 🙂
It is phenomenal!!!! LOVE your recipes 🙂
Woah what a great compliment! Thanks so much ❤️
My liquid did not fully evaporate and the rice is a starchy mush! Still very flavorful! Perhaps I will use less liquid next time 😉
Hi Steffy, doesn’t sound right at all! Can I ask what type of rice you used?
I used white basmati. Maybe I should have rinsed it to take some of the starch out? I will definitely try again tho 🙂
Thank you Nagi!
This dish was so good! The whole family loved it 🙂
You were not kidding about the rice!! Amazing, rich flavor!!
Woot! I’m so glad you love it!
Do you think this would work with couscous instead of rice or would too much liquid be absorbed? thats all I have on hand, thinking of making this tomorrow for a crowd. it looks delish!
Hi Barbara, this wouldn’t work with couscous unfortunately as there is too much liquid and the cook time would make it mushy. You could always try this one: https://promotown.info/greek-chicken/%3C/a%3E and cook the couscous separately ❤️
Made this tonight, and I was blown away! During marinating, I also dusted the chicken with a Greek seasoning I had on hand. I had to put some aside for my boys who were at work, but it took every ounce of will not to eat theirs, too! I will definitely be making this again!
Wahoo! That’s terrific Denise ❤️
I made this for my son and his wife while I was visiting them. It is so delicious they were squabbling over who got to take the leftovers for lunch.
I love this!!!
Could I make this in a Dutch oven or it won’t turn out as well because it’s too deep?
I just made this in my 6 quart dutch oven last night and it turned out great!
We made this for a group of 15 people and it was an absolute hit. Delicious flavours!
Awesome Olivia, I’m so glad you loved it!
Hi Nagi,
I use your recipes a lot and love them. This One Pot Chicken and Lemon Rice is delicious. My family loves it.
Can I freeze the marinated chicken?
Thanks!
Lena
Hi Lena, I’m so glad you love my recipes! Yes, you can marinade and freeze this chicken ☺️
Delicious sounding as usual. Do you think I could use the rice that is in the Boil-in-bags??
they take 10 mins. to cook.
Yes, i did this usung brown rice and quinoa mix in a bag. It turned out wonderful, I made it all stovetop. I just used 1/4 less of the luquid called for between two bags, seared the chicken thighs first, then shredded them. It tasted wonderful and I have made this exactly as called for before, actually I have even made it with quinoa using the same method. Super yummy and I always top it with feta cheese!!!
Hi Angela, this recipe isn’t suitable for instant rice unfortunately!
This recipe is incredible. The only thing I did differently was not to cover it when I placed it in the oven. Stayed crispy this way
Nailed it Heidi!!
Hello from London! Just want to say this recipe is amazing! I make it for my family at least once a week and it is well loved! The only thing I add is roasted red peppers from a jar. Thanks so much for this and look forward to trying out your other recipes!
That’s so great to hear Austin!!
This was great. I replaced the oregano with Greek seasoning. I just reduced the amount for the rice. I did everything else exactly the same. Thank you for the inspiration…this was a huge hit!
YESSS!!!! So happy to hear this!
This was SO delicious. My husband made it for company. Will make again for sure. The oregano taste is strong. It was heavenly. It tasted like a restaurant dish.
A few notes about how he cooked it and what he’ll do next time:
Doubled the recipe.
Marinated 24 hours.
Used boneless, skinless chicken thighs and jasmine rice.
Cooked the onion and chicken in a cast iron skillet. Put liquids and uncooked rice in glass 13 X 9 baking dish. Then added chicken/onion to the baking dish. It was almost overflowing because we doubled it.
Next time I’d:
Use less liquid if doubling.
Use a heartier rice. Jasmine with all of that liquid had a mushy, yet pleasant, couscous quality.
I’m so glad you thought it was delicious despite a few hiccups!!
Do you rinse your rice before you cook it?
No I don’t Jaie ☺️
Any tips on adding veggies to this while keeping it a one pot meal! Thinking of adding some chopped broccoli but don’t want it to turn to mush cooking that long. Or burn by cooking uncovered if I add it at the end.
Hi Marissa, just add small chunks of broccoli towards the end of the cook time – broccoli should only take about 15 mins in the oven – N x