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!!!
Kylie says
Instant hit with my family!
I didn’t have a pan with lid big enough that was suitable for the oven, so I did the first part in a frying pan and then transferred everything into a scanpan for the oven cooktime. Worked perfectly.
Jules says
How would you adjust cooking time for brown rice ?
This sounds delicious
Nagi says
Hi Jules, I’d need to test it sorry – this one won’t work as written with brown rice sorry. N x
Rob says
Looks great, Nagi! Can I use Basil instead of Oregano?
Tam says
Yes, she explains it in the recipe notes.
Josie says
Can chicken Breast be used in this recipe?
Tony Jae says
i’ve made this dish a few times and it’s soooo good!
can this be made without the rice, and just cooked in the oven on it’s own? would i need to add anything to the baking dish or pan to keep the chicken moist? thank you.
Pia says
I’ve been cooking for my parents and this recipe was a winner! Huge raves from them. I plated it with some roasted brocollini and some saluted kale.
Lois says
The most delicious rice (not to mention the chicken). Wow this is a winner, so easy. I spend so much time reading your recipes. Have made many.
Sandi Onaran says
Should I make this in my cast iron Lodge Dutch oven? I also have a 10 inch Lodge pan. And a flat bottom oven safe stainless steel pan with lid. This looks delicious and all the ingredients are normal in my pantry or freezer. Thanks. I thought feta sprinkles would be good too. After cooking.
Mig says
Made this tonight and my family LOVED it. I added feta cheese, pine nuts, and a little more lemon at the very end. Delish!!
Kaye says
Started this in the electric frypan then transferred the lot to lasagna dish covered with foil in the oven.
Top notch
Nagi says
Sounds perfect Kaye! N x
Lauren says
My boyfriend said this is in the top 5 dishes I’ve ever made for him. He asked when we could have it again before we were done eating, ha. I used foil on the pan in the oven and it turned out great. The rice is SO creamy- it’s basically the texture of risotto. Will definitely be making this again.
And to those who asked about using a baking dish-you could definitely do that. Just cook everything on the stove top as directed and pour it into a baking dish before adding the chicken on top.
Emilie Henderson says
I had the same question and couldn’t find an answer…what did you end up doing last night, Kathy? And how did it turn out?
Kathy says
I see that someone asked if you can transfer the rice and chicken to a baking dish if you don’t have a oven proof pan that’s big enough. I did not see an answer. I am making this for company tonight for 8 people. I would sincerely appreciate an answer. Thank you very kindly.
Denise Brazil says
This is a popular dish with my family. I make double and its always finished.
Can the marinated chicken thighs be frozen to use later?
Natalie says
Delicious! I cooked it using your instructions on the stove top with skinless fillets and came out perfectly ☺️
Cara says
Hello 🙂 this looks delicious! I don’t have a pan I can put in the oven. Is it fine to transfer rice and chicken to a baking dish to put in the oven?
Brittany says
I’ve made this a million times and I’m making it again tonight! One of our staple recipes!!
Katie Charlesworth says
So easy, so delicious, so few ingredients … thankyou!
Metta says
Your recipes are wonderful Nagi! This one was very easy, full of flavour and devoured by myself and 3 kids.