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!!!
Jamie says
The marinade seems to be lacking something. Only 4 tablespoons of lemon juice and the spices and then later you say to pour the leftover marinade in something doesn’t seem right. Please clarify
Nagi says
Hi Jamie! I mean use the marinade the chicken was in 🙂 So take the chicken out then pour the marinade into the rice
Amanda says
Can this recipe be doubled and still turn out just as good? I’ve made it twice before and absolutely love it but need it to make a larger meal next time!
Nagi says
Yes! Use a big baking pan 🙂 N x
Bella says
Hi Nagi!
I have searched online, and cannot come up with the difference between a yellow onion vs a brown one. I’m in Virginia, US here, by the way. Can you clarify this for me, please? Your recipes are amazing, by the way!
Nagi says
Hi Bella! yellow is the same as brown 🙂 We call them brown onions here. It is white onions that are different – they are not as harsh when raw and can be served raw. It’s used raw, for example, to garnish tacos in Mexico . Hope that helps! N x
becky says
has anyone done this in a crockpot ? recommendations ?
Nagi says
Hi Becky! Unfortunately this won’t work in a crockpot 🙂
Tom Saunders says
Delicious! I used basmati and the rice was insanely good, so full of flavour. Chicken moist and tender. Easy and delicious.
Katie Pilant says
Nagi, can I do this in my electric pressure cooker ?
Kim says
What kid if frying pan do you use? Nonstick? Cast-Iron?
Kelly says
I used my large cast iron handled-skillet. (About 2.5in deep by 12in). I used an extra large cookie sheet to cover (no lid for the skillet), but ended up having to add a bit more H20 to the rice and gave it an extra 12 minutes in the oven. Turned out delicious!
Nagi says
cast iron here but anything frying pan will do! 🙂
Kim says
Thanks Nagi literally making the recipe as we speak! Trial for book club this weekend!! Do you think I can make the chicken ahead of time (1-2hours) and then throw it in the oven to bake?
Nagi says
Yes definitely! Just keep the rice and liquids separate until ready to throw in the oven (otherwise rice absorbs liquid 🙂 ) It will be great! N x
gail says
I must have had my heat too hot or something odd. The skin stuck to the bottom of my heavy stainless pan 🙁 Hoping it still tastes good.
Denise says
I was just wondering if you happen to have a recipe for Greek green beans with rice. I think it has a tomato sauce and spinach in it but not to sure. Please can you help me with this.
Nagi says
I’m sorry I don’t Denise! Have you tried googling it? 🙂 N x
Sherry says
This is one of my favorite all time recipes! It’s so easy and delicious, the rice is heavenly!!
Dave McCrosky says
Hi Nagi!
This is the fourth time I’ve made this recipe, and it is just so good, which is why my family keeps asking for it. Thanks for sharing it, and for all the other recipes, such a great site, you make me look great……;)
Nagi says
Ah, I just provide the tools, you’re the one working the magic in the kitchen! 🙂 N x
Deb says
Absolutely delicious! Definitely use the bone-in skin-on thighs, as written. I’ve made it with those and with the boneless skinless thighs. The the flavor and texture of the rice with the bone-in skin-on thighs wins hands down.
Nagi says
I’m so pleased you enjoyed this Deb! Thanks for taking the time to leave feedback! N x ❤️
Patti L. says
Hi Nagi…I luv your recipes, teaching techniques and advice…AND DOZER !!
YOUR HUMOR IS DELIGHTFUL. THIS PIC IS MY LOL FOR TODAY. THANKS.
Nagi says
I’m so glad you are enjoying my recipes Patti! AND DOZER!!! 🙂 N xx
Gaya says
Made this yesterday and really loved it. Rice was delicious and the chicken tender and lovely. Thanks for the recipe, this will become a regular in my house!
Kathy says
Already a regular in my house. It’s in the oven right now!
Nagi says
Hope everyone loved it! N xx
Nagi says
That’s great to hear Gaya! Thanks so much for letting me know you enjoyed this! N x ❤️
Stephanie C says
This was amazing! Only had boneless, skinless thighs and used brown rice. Put the chicken in about an hour after baking the rice. This is a keeper!
Julie Parkes says
Hi Nagi.
I’m sorry that this is going to be a bit long winded, but I need help.
On Saturday night, I wanted to make your pork shoulder with crispy crackling for my brothers and their families.
I also thought that I would make your Parmesan roasted potatoes and cauliflower to go with it.
After reading everything, I know that the pork has to rest for 20 minutes, but the sides take 40 minutes to bake.
How can I bring this meal altogether? I just want it to be so nice as I am cooking for my mother’s 99th birthday. She still lives at home with us, so it is pretty special.
I just want it to be amazing without stressing about it at the last minute.
I am also cooking your apple crumble for dessert. That I can do.
I would love to know your comments and also if you think that the two Parmesan dishes might be too much together.
I am at your mercy.
I have just finished making mum your one pot Greek and lemon rice which she loved.
I also made her your apple cake today. She thought it was beautiful.
Any help for next Saturday would be amazing.
I know you are so busy and I really appreciate any comment.
Very kind regards.
Nagi says
99th birthday! Oh my! That’s so wonderful 🙂 It IS special! Can I make a suggestion please? If you make the pork with crackling, then I think it might be easier for you to do different sides that can simply be reheated while the pork is resting 🙂 My suggestion would be: either potato dauphinoise (make ahead, reheat mostly in microwave then just pop in oven while pork is resting to get golden cheesy top) or easy creamy potato bake (same thing for make ahead). The recipe notes have make ahead options! Here are the recipes: https://www.recipetineats.com/julia-childs-potato-dauphinois-gratin-potato-bake/ and https://www.recipetineats.com/easy-creamy-cheesy-potato-bake/. As for a cauliflower replacement, what about a roasted pumpkin spinach salad? It can be made ahead: https://www.recipetineats.com/roast-pumpkin-spinach-and-feta-salad/. Or a sweet potato salad? Hope that helps! N xx
Julie Parkes says
Hi Nagi.
It’s me again.
What do you think of making your creamy corn casserole to go with the roast pork and easy cheesy potatoes?
Do you think that it might be too rich with all the other food.
I know Australians are not really familiar with cornbread, but I have made your cornbread muffins and everyone loved them.
So sorry to bother you again.
Julie Parkes says
Hi Nagi.
Thank you so much for your kind wishes and of course your suggestions.
I have decided to make your easy cheesy potatoes with the roast pork.
It will be so much easier for me to prepare things and will definitely keep my stress levels down, so I can also enjoy mum’s birthday.
Thank you for the suggestion of the salad, but my brothers like hot sides with their roast pork.
I’m sure that I can put together some veggies to make them happy.
As far as mum is concerned, she would eat all the apple crumble if you let her. She just loves anything sweet. I suppose when you reach her age, she can have whatever she darn well wants.
Thank you again for taking so much time to reply to my email.
I just love cooking anything Nagi.
SRomero says
Great recipe! The depth of flavors with little effort makes for a very nice meal.
Nagi says
That’s great SRomero! So pleased you enjoyed this, thanks for letting me know! N x
Erin says
Can I substitute boneless skinless chicken breasts? Would the cooking time pr anything else need to be adjusted?
Nagi says
You sure can Erin! Directions in the notes! 🙂 N xx
Ronel says
Quick and easy to make. Turned out delicious. Definitely a new go to in my house. Thanks!
Guylaine says
Hi!
i made this several times and i LOVE it! It’s so easy to make, and tastes so good!
When i don’t have fresh lemon, i use store bought lemon juice (less of it though) and preserved lemons… it’s not the same, but it does the trick!
I have a quick question. I’m going to try it with skin on, bone in TURKEY next time, and i was wondering if the cooking time will change?
Cheers!
Nagi says
Hi Guylaine! So glad you love this as much as I do! As for turkey, the cook time will change because it depends on the turkey size, they range so much! How big are you thinking? 🙂 N x
Brooke says
Hi Nagi .. Made this fabulous recipe for the family last night and it was a HUGE HIT … everything .. and I mean everything eaten … I had to make an alteration as I did not have a fry pan available that could be put into the over (too many pans with heat resistant rubber on the handle) so I fried the chicken in the pan and then layered the rice, onion, and rice ingredients ina pyrex baking pan with the chicken on top and then covered it with foil. Only suggestions I have might be to: (1) Suggest the approximate cooking time when browning the chicken and (2) Suggest the equipment you will need upfront (A Fry pan with a lid that can do can do double duty in the oven) for those of us who are stressed working people with no time to put this together …or alternate method to make this such as the two step method if you don’t have a fry pan that can do double duty in the oven) .. One new section in your terrific blog WHICH I USE EVERYDAY might be a section entitled “Cooking equipment I can’t live without”– which would feature ..your non-stick fry pan that can also go into the over ..etc. One last question …The rice was great but I would like to intensify the flavor … do you suggest not adding the extra water or substituting more chicken broth instead of water? Thank you for your answers in advance ..
Nagi says
Hi Brooke! Thanks so much for the suggestions! I have cookware on the list of posts to do, and I will update the recipe with your suggestions soon as I plan to republish this recipe shortly with fresh new photos!! N xx