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!!!
Cooked this several times now and it’s amazing every time! A *very* firm family favourite!
I don’t know if my frying pan can go in the oven. (I don’t have a cast iron one). Can I use a pan in Steps 1-7 and then put everything into a baking dish to bake?
Used this method for years. Make sure to deglaze your pan to get all the yummy fond.
Hi Nicolle, in case you didn’t try yourself yet: yes you can. We did it when we were on holidays and the rented flat had no propper pan. We simply moved everything into a baking dish.
I’ve made this many times. And it’s in the oven right now. So flavorful. I think I will offer up feta on the side this time, as one reviewer mentioned.
Hi Nagi, this is the first time I have left a post, even though I have made many of your dishes from pho, redang, pies to this tasty dish! I do have a question re when to add the lemon slices as not in the recipe, I added at the point of removing the lid, but they did not brown in time, do you add them at the start when the pot goes into the oven? Thank you, please keep these recipes coming 🙂
Awesome recipe, easy as, i added chickpeas into the dish when putting in the oven and the combo bulked it out and tasted great
Hi Nagi, I made a few of your recipes and my family loved them every time. I made this rice yesterday and we loved the flavour. But I’m wondering if I got the measurements wrong for the rice. I used basmati rice and my rice turned out too mushy as there was too much liquid in the pan. I measured the rice with a measuring cup and the liquids with a measure jug. I saw your other post on cooking rice that mentioned the rice to water ratio should be 1:1.5. In this recipe the liquid (water, stock and reserved marinade) is more than 2 cups for 1 cup of rice. I want to make this recipe again, I’m wondering if I should reduce the amount of liquid next time to get fluffy rice?
Hi, I made this after reading your comment and adjusted the recipe by increasing the qty of rice to 1.5 cups but kept the volume of liquid the same. The rice was perfectly cooked. I used 8 chicken drumsticks and would say, using this increased amount of rice, it would feed 4. If I made it again I wouldn’t add the 2nd tbs of oregano as the flavour was too strong. I’ve made loads of Nagi’s recipes and not had to adjust anything before as they always turn out perfectly.
This is Brilliant! Tasty and easy.
One Thousand Thank Yous 🙏
I haven’t tried this one yet, but based on reviews, I can’t wait to try it!
Question – I’ve had a hard time finding chicken thighs with bone in and skin on since moving to Australia (all I can find are boneless/skinless). I sometimes use Marylands instead. But would love to hear where you get yours – should I be looking at a supermarket instead of butcher??
I found them at Harris Farm if you have one near you
I often find that I have to get them from the deli counter instead of the meat section.
We found them at Queen Vic market (the fish and meat hall – there are poultry places there too) if you’re in Melbourne.
We get ours from woolies. They are labelled cutlets
Yes! That is SO helpful to know, especially when doing a click and collect order. THANK YOU for your reply! 😊
This is a wonderful dish – I used Arborio rice (all I had but wow) this is an amazing dish -Nagi you are a *wiz*
An absolute joy to make and super delicious. The rice really is the standout. Amazing flavour. Loved the way the rice crisped up nicely on top and was tender underneath. Can’t wait to make this again.
A new favorite way to cook chicken and that RICE….yum!
Yum! Easy! Yum! (And I found that mixed Italian dried herbs taste fine if you don’t have oregano in the cupboard)
Love this recipe,made it already a few times but always forgot to comment and take a picture…just added some red pepper but the rest is exactly what the recipe calls for DELISH 👌
I have made this Delicious dish again and it always turns out so flavourful and satisfying. I like mine with a dollop of Greek yogurt on the side. (To devour with the rice😋)
Just a warning on the oregano, better to err on less than more, as too much oregano in any dish can make the dish taste bitter – as I was told by my Greek mother 👍
(I used probably 1/2 Tbls all up in this meal)
Thankyou Nagi for a simple yet delicious and quick dinner meal!
Cathy x
Sooo gooood. This is one of my favorite Nagi creations. Thanks so much Nagi! You’re my super hero.
This is one of your recipes I keep coming back to Nagi, it’s devine!
A quick question – do you think I could add preserved lemons to this?
Have a jar sitting around waiting to be used!
Your recipes are always a winner in our house. I needed a recipe for some drumsticks I had in the freezer and I made this. Beautiful flavours and so quick and easy. Next time I definitely use the thighs, but you use what you have. My daughter went back for seconds of the rice. Very delicious!!! Definitely adding to the favourites list.
This is a STAPLE in our house! The only difference ideal is to try to get some head and veggies in the dish. When I am sautéing my onions I sauté a zucchini finally diced as well and cook it a little bit longer to express all that extra liquid that would come from the zucchini. Sometimes we add a little lemon zest to the marinade and sometimes we don’t. It’s full proof. Even if I don’t cook off all the liquid in the zucchini and the rice is a little liquidy it is still truly divine! It’s nice with a little crumbled feta cheese on top or just as is. If I can I marinate it overnight because the longer it stays in this delicious marinade the more amazing it becomes!
Your recipe instructions don’t say when to add the chicken broth that it calls for.
Another triumph. This is bloody amazing! So simple. So divine.