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!!!
Made this for dinner this evening, another hit! Will be cooking it again for sure, thanks!
So yummy! We are big rice eaters though. If I wanted to add in extra rice, how much extra stock would you recommend?
Just so good and easy too!
delicious and super easy. leave the skin on it is worth it. I did it with and without skin.
Easy to make and taste great. Only thing missing is tzatziki sauce. The next time I make this I am making this sauce.
Can your one pot recipes be doubled. If so does it affect the cooking time? I’d like to double the Greek chicken and rice one pot
Hi! I wonder if I can cook the rice in a rice cooker instead? Instead of baking it?
Oh my!! So much deliciousness in one pot! Very yummy 😋!
WOW!!! This dish is delish!!! Easy to make and one pot (my fave). It is so yummy!!!!! Nagi, before finding your instagram page a few years ago my family were full and content with my cooking but I was bored with the repetition. Your recipes have taken our meals to a whole other level!! Oh and our waists to a whole new size (or two ;))
This is a great family friendly recipe – I’ve cooked and loved it twice served with green beans or broccolini on the side 🙂
Thank you for yet another amazing recipe Nagi. I love this dish so much that I have cravings for it!
This is outstanding!! SO delicious! My friends raved about it and ate every bite! I used jasmine rice and 3 bone in chicken breasts since I don’t like thighs, but it still came out great! One of my favorite dishes ever!
Loved this recipe but next time I will be using skinless fillets because it was very oily. The flavours in this recipe are amazing.
Made this a few times, sensational and easy, as always Nagi. Did add some chopped red capsicum and black olives last night though. Took it to the next level.
Thanks again
I have been waiting until my Meyer lemon tree had ripe fruit for this recipe. The recipe did not disappoint. Only change I would make would be to add more lemon. That’s probably because Meyer lemons aren’t as strong as regular lemons.
Delicious! Thanks Nagi x
Made this last night and it was delicious! Next time I think having some yogurt to serve alongside would be nice, in order to cut through the tartness of the lemon a little bit. Overall an outstanding and easy dish.
For quite a few years, this is one of our favourites! Easy and quick to make, you find the ingredients everywhere when you are on vacation, and when you are able to use your own chicken broth instead of instant broth, you taste the difference!
So I pre-cooked some black rice and used white wine (happened to have some) instead of water and added some veg – beans and carrot. Absolutely to die for. Soooo good.
Just made this for supper and it was delicious! I used a braiser and only had to cook it for 35 minutes. Used Meyer lemons but not the zest because I didn’t like it. Squirted lemon juice on the rice and it was delicious! Will be making again! Love your recipes! ❤️