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!!!
Amazing and so simple. The rice was divine and the whole family loved it. We served it with a side of green beans and broccoli and it was a complete meal!
Could I use bone in chicken breasts instead? Anyone added capers?
Hi Susane, I mention breasts in the notes – it’s just not as juicy using breasts. You could definitely add capers if you like! N x
Capers, YUM! Should I add ~2 T. capers, rinsed, at the same time the chicken goes on top of the rice?
YUM!!!!! I could eat this every night of the week
this has become my go to chicken dinner. Love it. I hadn’t used lemon zest in rice before, and it’s a truly life-changing experience. The slight zest and umami flavours hit the spot.
This was very delicious and everyone really enjoyed it. I was expecting a more lemony rice and next time will add more lemon juice and extra lemon zest to the finished rice. I’m a big fan of lemon! Also a big fan of your recipes. They’ll all been delicious. Thank you!
Made this tonight, was absolutely delicious…thanks for another great recipe!
OMW!!! This dish is just insane….love it so much and have made in for the 3rd time now. Can only recommend it.
Also nice with roast veggies and pesto.
I never leave reviews, but I just had to with this recipe. It is absolutely out of this world delicious! I have made it multiple times, even served it to company. Everyone always goes crazy over it. Thank you so much Nagi!
Hi Naji,
Could I double the serving for the rice without doubling the serving for the chicken and marinade? Will it yield the same delicious results?
Another belter – made this for a Tuesday night, when all our kids are coming in from sport at different times. Easy to keep warm and full of umami!
This was absolutely the best! Sooo delicious!
I made this last night for dinner. It is so delicious! My husband loved it!! I used brown rice, and it turned out great!! The lemon really adds such amazing flavor to this dish! Thank you, Nagi…I’m loving your recipes!!😋
Looking forward to trying this recipe. Can long grain brown rice be used?
Hi Beth, I mention brown rice in the recipe notes – N x
I’ve made this dish part of our monthly rotation, it’s amazing!
I was going to try and sub in brown rice this time as I read your notes, I was wondering though if you have to adjust the liquid amount for brown rice substitutes? Or will the rice just take longer with the same amount of liquid?
Absolutely love this recipe as is, but was wondering if I could make it using pork cutlets or chops?
One of my go-to recipes. One modification I make is to mix some butter with the minced garlic, herbs and lemon zest, and spoon this under the skin of the chicken. Results in super crispy skin and a lovely herby oil for the rice to soak up.
This was really delicious! Even my fussy 7 year old cleared her plate, yum!
Wahoo!!! I’m so glad you enjoyed it Emily! N x
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