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!!!
Verena says
This is an all-time favourite of mine. I make it all the time, for everyone one in my life and even the picky eaters go mad for it!
Nagi says
Wahoo! Winner Verena!
Thom says
Is it safe to cook with the marinade after it’s been exposed to raw chicken and dangerous bacteria? I’ve always been told to toss the marinade. Is the line of thinking that it’s safe because it’s being cooked in the rice along with the chicken?
Nagi says
Hi Thom, if you cook it then it’s completely fine – N x
Kristin says
Another winner! Used boneless, skinless chicken thighs, adding 20 minutes into baking time and it was perfect! Family was fighting over leftovers.
Nagi says
Wahoo! I’m so glad it was a hit Kristin!
Arnab says
Great post. Can you kindly clear one thing? When I use the oven which function do I use here? Fan or Grill or heating from both above and beneath. I am a very basic user of the oven and no idea what to do 🙁
Nagi says
Hi Arnab, I use fan – N x
Erica McD says
DELICIOUS!! I did use veggie broth instead of chicken because it was what I had on hand, but still SO GOOD. My 3 yr old kept saying it smelt good before he gobbled it all up, my 1 yr old also ate it up without resistance, and my husband said it was yummy. Officially added this to our dinner rotations. I not only thought it tasted great, I LOVED that I didn’t have a ton of dishes to wash at the end. One pot meals are my kind of thing! Looking forward to trying more of your recipes!! Thank you Nagi!!!
Nagi says
Wahoo, that’s great to hear Erica!!
May says
Hi there, I’m super excited to try this recipe but would you suggest any other herbs I can use besides oregano? Thanks 🙂
Mimi says
I have made this and it was fantastic. Would like to make it ahead for a special occasion. Any suggestions as to how to do this?
Lisa Boyd says
All I have is jasmine rice. Will this change the taste very much from your recipe?
Nagi says
Nope! You’ll get a subtle fragrance from the jasmine rice that’s all! N x
Susan says
My husband loved this from the first bite and yes, it was the rice! But he also described the meal as “fantastic” and “incredible” and that is a regular description of my cooking. I gave you all the credit. 😊
Nagi says
Wahoo, that’s awesome to hear Susan!
Susan says
I meant to say not a regular description, except when I use your recipes😊
Amanda says
I’ve only made one other dish from this site but it was also easy and delicious. Cooking is a chore that I don’t enjoy so I’m always looking for new recipes to keep it interesting and there are so many here that I want to try. I’ve never had good results with rice in the oven but this was perfect and so tasty. I just wish there was a veggie included – is there anything that could be thrown in that would complement the dish and not be mush when done? Thank you for the recipe. Will def make again.
Nagi says
Hi Amanda, I’m so glad you loved this recipe! You could throw some chunky cut carrots in here or even some broccoli on top when you do the final 10 minutes cooking – N x
Amanda says
That sounds perfect. Thanks! Also, is it correct that there is no olive oil in the marinade as listed above? I noticed your other Greek chicken marinade does include it.
Susan says
I’ve made this so many times, an appreciative comment is long overdue. This is my son’s requested dinner for his birthday the last few years now, and a favorite when company comes. I do some roasted tomatoes with feta and za’atar on the side. So reliably good!
Nagi says
Sounds amazing Susan, I’m so happy it’s a hit!
Jodi says
Amazing
I made it as directed and while we loved it all the rice was the bomb
I did marinate the thighs for 26 hours.
Worked a 10 hour day and came home to throw an acorn squash into the oven while it was preheating did the stove top cook,threw it in oven beside the squash and had a incredible supper in just over an hour
This is a keeper
Nagi says
Sounds like you nailed it Jodi!!
Tony Jae says
I have made this about 3 or 4 times now and each time I am I pressed with the flavors. It is so darn tasty that I wish I had a larger skillet that could hold more than 6 thighs! My goal next time is to use an 11×13 baking dish and 10 thighs. I marinated using the juice as well as the pulp, and I used beef broth that I had leftover and I feel like it brought out the flavor even more! A+++
Nagi says
Sounds great Tony! Thanks so much for letting me know!
Shawn says
Made the one pot Greek lemon chicken with rice….you are right that the chicken is wonderful, but the rice is the star!! My husband asked how did you make that rice?? So easy and very very good! We are trying not to eat out as much, so one pot dinners make it so much easier for busy families!! Thank you Nagi!!
Nagi says
They are perfect for midweek meals Shawn, I’m so happy you enjoyed it!
J-Mom says
This was wonderful! I love citrus and the lemon flavor shined without overpowering.
I made it stove-top with boneless and skinless, I was worried that the rice might burn and ended up with al dente rice. Hopefully, I can avoid that the next time I make it 😉
Nagi says
Perfect!!
Stephanie says
I’m a huge fan of your blog, but don’t usually bother to comment. I made this last night, exactly as stated (unusual for me) and it was beyond delicious. I could have eaten ALL the rice myself. I will definitely make this again. Thanks for being my go-to site for inspiration and great recipes I can trust/
Nagi says
Thanks so much for letting me know what you think Stephanie ❤️
Joanne says
Another solid winner for sure… you rock! And dare I say that the leftovers are equally good if not better? That rice… mmm mmmhh… Made it for guests last night and it was a hit, and my husband declared he will happily eat this as often as I make it. Sending lots of love from the upper left U.S.A. to you and Dozer!
Nagi says
That’s wonderful Joanne!!
Amber says
Hi! This sounds delicious. Would this dish be ok to freeze once cooked?
Lia Saunders says
Hi Nagi Hope you’re feeling better! I need to cook for 12 tomorrow night and would love your tips on how to do this. Big baking dish with foil??I’m too lazy too crawl through all the emails!
Mel says
Omg this was delicious and super easy the whole family loved it I’ll definitely be making this more often thanks
Nagi says
That’s great to hear Mel!