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Home One Pot Recipes

One Pot Greek Chicken and Lemon Rice – best chicken and rice ever!

By:Nagi
Published:27 Apr '15Updated:24 Apr '20
1,148 Comments
Recipe v Video v Dozer v

I want to say the star of this dish is the chicken. But that would be lying to you. 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!). A dinner that’s quick to prep, easy, and baked in the oven so it’s entirely hands off cooking.

Overhead photo of One Pot Greek Chicken and Lemon Rice - the BEST chicken and rice recipe in the world!

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 Greek Chicken Recipe is made with an incredible lemon rice which is all made in ONE POT! recipetineats.com

This Greek Chicken Recipe is made with an incredible lemon rice which is all made in ONE POT! recipetineats.com

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

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This Greek Chicken Recipe is made with an incredible lemon rice which is all made in ONE POT! recipetineats.com

WATCH HOW TO MAKE IT

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One Pot Greek Chicken and Lemon Rice

One Pot Greek Chicken and Lemon Rice

Author: Nagi | RecipeTin Eats
Prep: 10 mins
Cook: 50 mins
Total: 1 hr
Chicken, One Pot
Greek
4.86 from 264 votes
Servings5
Tap or hover to scale
Print
Recipe video above. The best chicken and rice recipe in the world!! This is not an authentic Greek dish (as far as I know!) but it is made using classic Greek ingredients. The beauty of this is that it is all made in one pot / pan. Cooking the rice with the chicken on top adds extra flavour to the rice because the chicken juices get soaked up by the rice. MARINATING TIME: 20 minutes to overnight. {Recipe video above} SCALE RECIPE using servings slider - hover mouse over Servings.

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:

1. I use bone in, skin on chicken thighs because there's more flavour. But you can use skinless, boneless chicken thigh fillets if you prefer. If you do that, place the chicken in the pan 20 minutes into the baking time because the chicken won't need as long.
For drumsticks, you won't be able to sear them as successfully, but that's ok, just sear briefly and bake for the full time (45 minutes).
This can be made with breast as well but it won't be as juicy because the meat isn't as juicy. 🙂
2. The fry pan I used was 26cm / 10" in diameter and 6cm/2.4" deep. It's the perfect size for this.
3. I don't have a lid for the fry pan I used but I have a lid for a larger pot which I just placed on top. Otherwise, foil works just fine, or even a baking tray.
4. I garnished this with slices of lemon which I seared in the pan after cooking the chicken.
5. How to make this entirely on stove top (readers' request): Though the result isn't quite the same as baking because you sacrifice either the chicken juices mixing in with the rice OR the crispy skin, it can be made entirely on the stove. There are two options:
a) Cook the chicken completely on the stove, set aside and cook the rice on the stove (reduce the liquid by 1/2 cup). To cook the rice, just follow the recipe directions up to the point just before putting it in the oven. Instead of doing that, put the lid on and cook on medium low until the liquid is absorbed (about 12 - 15 minutes). When the rice is almost ready, pop the chicken back in on top of the rice and put the lid on to warm up, and finish cooking the rice. This will yield a chicken with crispier skin than the second method.
b) The 2nd method is to sear the chicken but not cook it through, then pop it on to of the rice to finish cooking while the rice cooks. This method is easier and you will get the benefit of the chicken juices mixing in with the rice while it cooks but you will lose the crispiness of the skin.
What I would suggest is using skinless, boneless thigh fillets instead, that way you don’t have to worry about the skin crispiness but you get all the flavour!
6. This recipe will work with white long grain, medium and short grain rice but I recommend long grain because it is the least sticky of the three types. It will also work with jasmine, normal brown rice, wild rice and normal basmati rice. Brown rice will take around 1 hr 15 minutes covered, 10 minutes uncovered, so the chicken will be super tender. I do not recommend brown basmati rice because takes even longer to cook. Risotto and paella rice are also not recommended - liquid absorption level too different, changes recipe too much.
7. You need enough lemon to get 4 tbsp of lemon juice which will be 1 large or 2 small lemons. Use all the zest from the lemon(s) that you use.
8. NO MARJORAM: Quite a few readers have inquired about this. If you found this recipe via Pinterest, you may notice that there is a discrepancy in the ingredients with some lists showing Marjoram in the ingredients. This recipe has NEVER had Marjoram in it! Please use the recipe as it is written.
9. Nutrition per serving (5 servings) assumes this is made using trimmed bone in, skin on chicken thigh fillets. It does not take into account the fat that is poured out of the pan after searing the chicken, which means the calories per serving are higher than they actually are.
One Pot Greek Chicken with Lemon Rice Nutrition

Nutrition Information:

Serving: 431gCalories: 667cal (33%)Carbohydrates: 34.2g (11%)Protein: 75.9g (152%)Fat: 23.4g (36%)Saturated Fat: 5.8g (36%)Polyunsaturated Fat: 17.6gCholesterol: 224mg (75%)Sodium: 1408mg (61%)Fiber: 1.9g (8%)Sugar: 1.3g (1%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

If you like this one pot Greek Chicken recipe, you may also enjoy my ONE POT BAKED GREEK CHICKEN ORZO (RISONI)!

One Pot Greek Chicken Orzo (Risoni) - Al made in one pot, a saucy tomato sauce loaded with Greek flavors!

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!

Greek Chicken Gyros with Tzatziki - the marinade for the chicken is so good, I use it even when I'm not making gyros! recipetineats.com


LIFE OF DOZER

His chest hair bursting out of his sweater…. SO CUTE!!!

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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1,148 Comments

  1. Swapna says

    February 2, 2021 at 4:20 am

    Delicious and easy. Since I discovered the magic of tenderizing with papaya puree I use breast mainly. When in market I buy a green papaya, puree it and freeze in ice cube trays. Great for tenderizing beef, chicken and lamb.

    Reply
  2. Rachel says

    January 27, 2021 at 9:00 pm

    5 stars
    Another keeper Nagi. Easy and yum!

    Reply
  3. Melliny says

    January 27, 2021 at 6:41 am

    5 stars
    Delicious! Thank u so much for the tips on using brown rice!

    Reply
  4. Melliny says

    January 27, 2021 at 6:39 am

    Delicious! I was a bit shy about using so much garlic and oregano and left the zest in big pieces in case I wanted to pick them out. Next time I’ll be braver. No way was it over seasoned for me, altho I’m still not sure about the oregano.
    I will use a little more next time. Unfortunately I didnt make enough to have a happy amount of leftovers. Next time…
    Thank u so much for including the info on brown rices! I only use them so could not have done this recipe without your tips. A lot of people only assume white rice eaters out here in the world. U were very thorough, and I appreciate it!

    Reply
    • Michelle says

      January 30, 2021 at 1:25 am

      5 stars
      This is amazing. I never knew rice could taste so good.

      Reply
  5. Petrina says

    January 26, 2021 at 11:56 pm

    5 stars
    Have made this dish twice now made for friends for lunch today they loved it. Love the fact it’s a one pot dish

    Reply
  6. Daniel says

    January 26, 2021 at 2:16 pm

    5 stars
    My fiancé and I made this for the first time tonight. She *loved* it! Followed exactly, came out perfect. The rice was so tangy and the chicken stayed moist. Thanks!

    Reply
  7. Marjorie A says

    January 19, 2021 at 2:19 pm

    5 stars
    just made this, boneless, skinless, no chicken stock because I was out, added a bay leaf and some canned artichoke hearts, and I love it!
    Second servings for everyone!

    Reply
  8. Vena says

    January 18, 2021 at 8:37 am

    I’m used to always washing my rice, no need this time?

    Reply
    • Nagi says

      January 18, 2021 at 4:15 pm

      No Vena, there’s no need – N x

      Reply
  9. Elizabeth Arruda says

    January 6, 2021 at 10:26 am

    4 stars
    So i seared the chicken thighs but I didn’t get a nice crispy skin. I used a Le Cruset braised for two that fits 4 thighs perfectly. Any comments?

    Reply
    • Jolene says

      January 13, 2021 at 2:25 pm

      5 stars
      I’d suggest using either a stainless steel pan or traditional cast iron pan for searing to get that nice crispy skin. Also, I’m always afraid to burn the meat, but I’ve learned you have to crank the heat pretty high to get a good sear.

      Reply
    • BRIAN BACCUS says

      February 5, 2021 at 6:32 pm

      if you put olive oil on the thighs, then sprinkle with the rub, after you cook for about 30 minutes with foil on, take off for the last 20 minutes or so and you’ll have crispy skin fresh out the oven, just made this last night.

      Reply
    • James says

      February 10, 2021 at 3:37 am

      My tip is to put a pad of butter with the zest, herbs & garlic from the marinade under the skin. Cook skin side down with no lid on medium-low heat, this can take a good while to build a crispy skin, don’t crowd the pan, make sure there is plenty of room around the thighs for moisture to escape. For the oven part, when you take the lid off for the last bit, turn the heat way up, you want to blast the skin side with heat to re-crisp them. Don’t let them burn though, you will need to keep a close eye on them.

      Reply
  10. Kristi says

    January 4, 2021 at 10:43 am

    5 stars
    I’ve made this so many times and it always turns out great. I also always forget to marinade ahead but it’s still good. Thank you for this keeper recipe.

    Reply
  11. Mary says

    January 3, 2021 at 9:04 am

    5 stars
    Fabulous!!! The rice really is the star. It’s a keeper. Again, another recipe the family enjoyed. Thankyou Nagi. Happy 2021 to you and Dozer!

    Reply
  12. Aimy says

    January 1, 2021 at 2:42 am

    5 stars
    I’ve made this before and absolutely loved it but I’m trying to add more veg into my food so could you recommend a good side or is there a way for me to cook veg in with it?
    Thanks for the great recipe 🙂

    Reply
    • Marjorie A says

      January 19, 2021 at 2:20 pm

      add some artichoke hearts!

      Reply
  13. Rakel says

    December 30, 2020 at 8:46 am

    5 stars
    ps. Also Nagi, I need to thank you especially for including the ml and gr when you say how many cups are in each recepi, the cups I have are way off and if you wouldn´t have included that, I would have ruined many dishes, wonder why that is,.. are the UK cups different to the Australian ones, if that is the case then I´m going to buy some new ones from Amazon x

    Reply
  14. Rakel says

    December 30, 2020 at 8:22 am

    5 stars
    Dozer, I can relate.. I love my pyjamas 🙂 well, I saw this dish from you a while ago and I told my partner that I wanted a cast iron oven proof pan with a lid for crimbo and my wish came true, so I made this tonight, oh my god this was so nice and the rice actually stole the whole dish, the flavour was amazing (slurp slurp) only made a garlic flat bread with sun-blushed tomato´s to go with it and it was enough, going to make this again very soon x

    Reply
  15. Rita says

    December 21, 2020 at 1:55 pm

    5 stars
    My family loves this recipe.

    Except we fight over the rice and don’t think there’s enough of it.

    How do I make a double batch of the rice? Double the rice and double the water? But then how much longer will that take?

    Thanks <3

    Reply
  16. Holly says

    December 20, 2020 at 8:12 am

    Excellent! So tasty, and toddler approved too!

    Reply
  17. Amy says

    November 25, 2020 at 9:29 am

    5 stars
    Magi, You’re Greek one pit chicken has become a family favorite. This meal is so delicious and totally uncomplicated!! Thanks so much for sharing this and your love of food with us!

    Reply
  18. Tina says

    November 23, 2020 at 8:33 am

    5 stars
    Loved this recipe, will definitely be making it again. I used half a tablespoon of oregano and it turned out well. The rice was delicious as promised!

    Reply
    • Nagi says

      November 23, 2020 at 11:37 am

      I’m so glad you enjoyed it Tina! N x

      Reply
  19. Michele says

    November 19, 2020 at 8:19 pm

    Hi Nagi, I love your food! I was wondering if this recipe is able to be frozen after baking and re-heated at a later date?

    Reply
  20. Stacey says

    November 11, 2020 at 1:03 am

    If doubling the recipe, can you use a Dutch oven even if it’s not cast iron to fit it all without compromising on the taste/juiciness?

    Reply
    • amanda says

      November 11, 2020 at 8:13 am

      I was literally just coming on here to see what pan people use when doubling haha. Anyway, I usually do 1.5 times the rice with 5 chicken thighs and ALWAYS use a dutch oven. It turns out great. Not sure how it will turn out with doubling the chicken, though! I’m going to try it tonight.

      Reply
      • Stacey says

        November 13, 2020 at 12:42 am

        How did it turn out with doubling in the Dutch oven?

        Reply
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