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.
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!
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Cheeseburger Casserole (Homemade Hamburger Helper)
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Asian Beef and Ramen Noodles – made in one skillet in 15 minutes!
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Browse all One Pot recipes
WATCH HOW TO MAKE IT
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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!!!
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.
Another keeper Nagi. Easy and yum!
Delicious! Thank u so much for the tips on using brown rice!
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!
This is amazing. I never knew rice could taste so good.
Have made this dish twice now made for friends for lunch today they loved it. Love the fact it’s a one pot dish
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!
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!
I’m used to always washing my rice, no need this time?
No Vena, there’s no need – N x
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?
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.
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.
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.
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.
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!
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 🙂
add some artichoke hearts!
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
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
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
Excellent! So tasty, and toddler approved too!
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!
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!
I’m so glad you enjoyed it Tina! N x
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?
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?
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.
How did it turn out with doubling in the Dutch oven?