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!!!
Hi, would I be able to transfer to an oven safe pan after the liquid has simmered? I don’t have a frying pan I can put in the oven so would transferring it to a different pan be okay?
Hi Raquel! yep it sure will, it might take an extra 5 minutes because the pan needs time to heat up, but same result! N x
Hi – lovely recipe but, following your method, the marinade is enough to coat the chicken but there is nothing to reserve (not enough juice)! It still tasted nice but I thought I should mention this as it’s not as ‘saucy’ as I had expected!?
Hi Jane, that’s so strange! Most of the marinade should be leftover???
I am making this for a friend for tomorrow nights dinner. Does making it a day ahead compromise the texture of the rice?
Hi Holly! This is best made fresh but keeps very well because my rice is not soggy, it fluffs up (you can see it in the video). 🙂 N xx
I made it today and gracious! Very tasty! And easy to make. My youngest is very happy…
High praise!! ❤️ So pleased you enjoyed this, thanks for letting me know! N xx
This is so fabulous that I can’t even put it into words! I make this just about weekly. Thank you!
High praise!! ❤️ So pleased you enjoyed this Chrissy, thanks for letting me know! N xx
This looks sooo yummy! Could I use a dutch oven if I don’t have the right pan? Or will the high sides mess with the temperature? Thanks!
Yes definitely! Works just as well – no change to temp 🙂 N x
Soooooo good! Just made it, but not with one pan. I don’t have an oven safe pan yet. I’m wondering if it would work in a crock pot.
So pleased you enjoyed it Kortney! Sorry to say this doesn’t work in a crock pot 🙂 Would need some major adjustments. N xx
I absolutely loved how fresh this dish tasted. My only problem was that I don’t think the rice was enough as it was just too yummy, it finished really quick. So I will double the amount the next time I make it.
Hi Nagi,
I have just come across your website and made the rice noodle salad which is lovely except I put a different sort of chilli in than I normally use and it’s blowing my head off!
My question is can I substitute oil of oregano instead of dried and if so, would you recommend maybe just one drop as it is strong?
Thank you for your lovely recipes 😀
G’day Nagi – I am loving your site/recipes! Question – for some reason, I’m not a fan of lemon? Will lime work in this recipe? I understand it won’t be ‘Greek.’
Thanks!
Oooh YES to lime! It will be a Mexican style one !:)
I only have an electric oven. Will it do?
Yup!
This was just excellent! I’ve been looking for a baked chicken and rice recipe that my mom used to make and with a Greek twist this was even better. My husband and I kept eating out if the pan before it hit the table. Thank you!
Yessss! So great you enjoyed this one Letitia, thanks for letting me know! N xx
Can I make this the day before and if so how long would reheat it for?
Hi Michele! I usually just reheat it in the microwave, then if I want to recrisp the chicken skin a bit, I just pop it under the grill/broil. 🙂
I loved this dish! The chicken and rice tasted great! However, I didn’t like the texture of the rice. Could I cook the rice in a rice cooker with the chicken stock, water and other rice ingredients while cooking the chicken another way?
HI Jessica! What didn’t you like about the texture?? Very curious!
Trying this tonight with boneless breasts and brown rice…. so it will be quite the experiment 🙂
Oooh! Hope you LOVE IT!!!
Can I make it I my cooker
I have made this dish many times and my family loves it! Quick question, will this work with shrimp?
So glad you like this Dianne! Unfortunately it won’t work with shrimp because it cooks so much faster 🙂 You could just pan fry the shrimp, remove it then pop it on the rice right at the end, just for a couple of minutes to heat through.
I just made this for dinner tonight and LOVED it! This is going into the dinner rotation for sure. Thank you for sharing!
That’s so fantastic to hear Stephanie! Thanks for trying my recipe and letting me know you enjoyed it! N xx
Incredible! The rice was Ahhhhmazing! Thanks for a great, easy recipe. Going into rotation 😘
Whoot! So happy to hear that Heidi! ❤️ N xx
I made this last night & it was easy and excellent! I added red pepper and zucchini to the onion. Will make again.
That’s so fantastic to hear Marilyn! Thanks for trying my recipe and letting me know you enjoyed it! N xx
This was delicious. I used boneless, skinless, chicken thighs, but next time I will use bone/skin on.
I doubled the rice (used jasmine) and it was heaven.
I roasted asparagus tossed in olive oil and salt/pepper and tossed with a little feta as a side.
Thank you!
That’s terrific to hear Mookie! Thanks for letting me know! N xx