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!!!
Another great recipe, my friend will now make it next week. Keep them coming please.
Wahoo! Thanks for the feedback Angela!
This Greek chicken dish is a classic! Chicken and lemon complement each other well, and rice is an easy side dish. This also tastes great with potatoes.
Yes definitely!!
Delicious chicken recipe(followed the recipe as given)..and the rice is amazing.I used Jasmine rice
Thank’s so much for the awesome feedback Dawn!
This recipe has become an absolute favourite in our house – lemony, luscious rice and perfectly cooked chicken every time!
You should definitely NOT save and use the marinade from the chicken. That’s basic cooking 101, that will make you sick.
Also discarding all those “black bits” is what you should keep and deglaze the pan so that flavor works into the dish.
I sincerely hope no one gets sick following this bad advise with the marinade. Would you eat raw chicken? Because that is what the marinade has been sitting in, think about that for a moment.
Hi Deb – you are actually cooking the marinade so it’s perfectly fine to consume. I clean out the pan as the darker bits are garlic & herbs from the marinade, they will make your dish bitter if left in.
Could find no issues with Website. Works great and looks great too!
Thanks so much!
The new site looks great. I’m excited to browse through the recipes. Can’t wait to try some!
Thanks Loralyn, I hope you enjoy the recipes!!!
Lemon Rice Is lovely . I Like it …
Turned out great. Used chicken thighs and jasmine rice. Marinated 15 minutes (any longer than 20 minutes, the lemon will start to cook the chicken) and shortened the cook time by 5 minutes.
I’m so glad it turned out for you!
Hi Nagi
Just made the marinade. Can’t wait to see how it turns out tomorrow!! Someone had posted a question about the marinade but it was not answered. I have the same question. Your directions state to pour the reserved marinade into the pan. Will there be a reserved marinade to pour? It was just lemon juice and oregano. There is no oil added to it so I’m not sure what you mean by pour the marinade as I’m not sure there will be any preserved marinade from the chicken. Can you please clarify? Thanks.
No olive oil or any liquid in the marinade other then the lemon juice?
That’s it ☺️
Made this tonight. Really disappointed. The oregano is all we can taste! And the rice doesn’t look anything like the photo. It’s mushy and chicken is dry.
Hi Nagi,
Quick question when adding the rice, is it uncooked or already cooked?
Uncooked! 🙂
Hi Nagi,
Can I use orzo instead of rice in this recipe? Any special instructions?
Thanks.
I haven’t tried with orzo for this one, sorry Cynthia! N x
No problem, Nagi! I made it with the rice (jasmine) and I’m glad I did. It was really tasty and creamy. I cooked the whole recipe over the stove. I used thick chicken breasts, hoping they wouldn’t dry out – and, of course, they did a little (I need a darn meat thermometer!). I can see how your recommended chicken thighs would be much better and juicier. In fact, during the meal, my mother was saying, “this would be really good with chicken thighs.” And I was like, “that’s what Nagi said!”
All that said, I adjusted the serving “slider” to 4 servings but it made some weird measurements (which I couldn’t entirely figure out no matter how much I googled or did math in my head!). So, I used the original 5 serving recipe as a guide and, kind of, winged it. Somehow, someway, it turned out good!
I made this dish tonight and it was DELICIOUS!!! I will definitely serve it often going forward.
Awesome!!! Glad you enjoyed this Janis! N x ❤️
Hi….Can the recipe be multiplied to make a batch for 25 to 30 people?
Sure thing! Click on servings and slide 🙂 N x
I’ve made this recipe 5 times! My family says this is “Restaurant Quality”! We love it! I’ve used thighs, boneless/skinless breasts, and drumsticks! All are great but having the skin on does make a great flavor! Thank you for posting this recipe! It’s become a staple in my house!
Great to hear you and your family enjoyed this Amber! N x
Hi Nagi,
You say this can be made with breast and as it’s what I have in the fridge, that’s what I will do. Shall I follow the same cooking time?
Thanks!
Hi Lexi! Please see the recipe notes for cook directions for breast 🙂 N x
I too want to know about freezing this? expecting a gang on the weekend and want to cook it on Tuesday (today) will it thaw and warm ok or keep cooking?
Hi Kate! It will freeze ok but make sure you use bone in thighs so they reheat juicy! 🙂 N x
Thanks for this amazing recipe!
Hi Nagi!
Sorry if this has been asked, but is 24 hours in the straight lemon marinade ok? Does it make the chicken (thigh, bone in) mushy?
Thank you! 😁
I left mine in the marinade for 2 days, as I didn’t have time to make it as I planned, and it turned out to be phenomenal.
Glad you enjoyed this one Julia!! N x