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!!!
Is it necessary to bake this, or can it just be simmered on the stove top in a covered pan?
Hi Gretchen! This is an oven recipe I’m afraid 🙂 N xx
I don’t have a pot/pan that can go in the oven. Any other suggesions?
Just transfer it all into a baking dish! N xx
Neither did I! Once I’d finished cooking on the hob, I just transferred my ingredients to an oven proof dish x
Made this tonight for the 1st time for myself and my partner. OMG what a taste explosion!! Delicious!! I adapted it slightly because I’m doing slimming world, I used skinless thighs without the bone and I didn’t use any oil to cook with. The other ingredients I used exactly.
Thank you for sharing! I will be doing the Mexican chicken tomorrow x
HIGH FIVE! So pleased you enjoyed it Caroline! N xx
I made this last night and my husband was very impressed; we both thought it extremely tasty and will be making it again. It is absolutely delicious, looked just like the pic here and tasted just as people described, and is cheap, easy and one pot as well. We use broken basmati rice and I think I’ll cook it for less time next time around as the rice seemed to be done well before time. But gorgeous, thank you Nag!
Thanks for trying my recipe Jennie! So pleased you enjoyed it – N xx
Would cooking in a Dutch oven work?
Yes!!
I followed the instructions exactly but it came out overdone. The chicken is dry and the rice is mushy. Flavour is good, but I would adjust the cooking time if I did it again.
Hi Sarah – I’m sorry to hear that, did you definitely measure the rice and liquids properly? I only ask because I’m Japanese by background and soggy rice is illegal in the Asian culture (jokes – but serious!)! So I am very fussy about perfectly cooked rice! N xx
Hi Nagi,
Thanks for your reply! I definitely understand that… I’m Italian and we are pasta snobs… overcooked pasta is a definite no-no! I will definitely be aware of the liquid measurements next time, but I’m generally very meticulous. I was unable to find rice that wasn’t “parboiled”… could this have made the difference?
Thanks 🙂
Oh Sarah!! Yes that’s the problem – par boiled rice is already partly cooked so would need to be made with WAY less liquid. I don’t know how to adjust this recipe for that, I’ve never cooked with par boiled rice. N xx
I had the same problem with the rice. The chicken was amazing but the rice was gummy almost like rice pudding and the lemon was overwhelming. I think climate contributes to rice cooking just like with bread and candy. I live in very humid Southeast Tennessee. I will definitely adjust a few things and try again (i.e. only add half the chicken marinade to the rice and decrease the cooking time).
Hi Summer! I’m sorry to hear that, I will research into humidity affect on rice baking. Because of my background, I’ve been raised a rice snob so I’m very careful with mushy rice. It’s one of my ultimate hates!
Do you think this would work in a slow cooker?
Unfortunately not Anna 🙂 Sorry! N x
This dish is one of my FAVORITES! I have cooked this at least 4 times already and the recipe is simple and delicious! I’d like to try to make some gravy to go with the chicken and rice … do you have any suggestions, Nagi? Also, what’s a good side veggie dish for this? I’ve been serving this with fully cooked green beans, but it doesn’t wow me…
Whoot! So glad you enjoyed this Anita, thanks for letting me know! how about a GREEK SALAD?? https://promotown.info/greek-salad/%3C/a%3E N xx
Good idea!
My dish is nearly finished and I’m so excited to try it! What a great recipe!
I hope you love it Brittany! N x
Love is an understatement! I never realized how flavorful rice could be! It was definitely the hit of the meal! I might be making it again this week! 😀
This is such an great an easy recepy. Made it now several times for guests and it never failed me.
That’s fantastic to hear Marieke! Thank you for letting me know – N xx
Nagi I have a pot that’s about 10″ diameter & 2.5″ high which has a lid or does it have to be a fry pan which I don’t have lid & isn’t the dimensions you suggested.
Hi Steven – that is just about the same size I used, it will be fine! Just be careful when transferring to the oven 🙂
This was so delicious & yes the rice was the star. Will be making this often.
That’s wonderful to hear Steven, thank you for letting me know! N xx
Made it last Sunday and we loved it! Will definitely cook it again. I’d like to use brown rice though, but i dont know how to adjust the liquids. Please help!
I’m so happy to hear that Tin! Thank you for taking the time to come back and let me know. Regarding brown rice, please see the recipe notes, just bake for longer . 🙂 – N xx
Hi! Can I sub for Jasmine Rice?
Yep! 🙂
I made it last night with jasmine rice — delicious! I’m going to make another batch of rice today without oregano — it was a bit much for me but my son and Fiance loved it all!
I’m so pleased to hear that LeVincia! Thanks for letting me know! N x
In the oven now and it smells fabulous! I did alter it a tiny bit by adding chopped sundried tomatoes for a more colorful dish.
Hope you love it!
This looks delicious. I have a cast iron skillet but it doesn’t have an lid. I do have a 3qt cast iron combo cooker like a dutch oven. Can i use that instead?
Yes definitely! 🙂 N xx
I am making this now, and have the same problem another person mentioned. 4 tbsp of marinade is barely enough to coat the chicken – there will definitely not be much, if any, to reserve! Is something misssing from the ingredient list – 0live oil maybe?
Thanks!
Hi Evelyn! So the thing with the marinade is that it doesn’t get sucked up by the chicken and also the salt will draw moisture out of the chicken. So yes there is plenty of liquid to pour into the rice! The video should also help – N xx
sorry – you’re absolutely right. Lesson learned – wait until the dish is made before posting! 😊 Delish- thanks Nagi!
Delicious!!!!
So fantastic to hear that, thanks for letting me know! N xx
Can I use a Dutch oven pot? I don’t have an oven safe pan
Just made this for dinner. It was incredibly easy to make and so, so delicious! My husband said it’s “restaurant quality”. Thank you so much for the recipe!
That’s so great to hear Kathryn! So glad you enjoyed it! N xx
Just made this tonight at my friend’s house, we all loved it! Including her husband, bother in law, and 2.5 year old daughter. I will definitely be adding this to my meal planning routine!
Thank you so much 🙂
That’s so terrific to hear Natasha! Thanks for letting me know! N xx