One Pot Greek Chicken and Lemon Rice is a delightful dish that brings the flavors of the Mediterranean to your kitchen. It features juicy chicken thighs, fragrant rice, and a refreshing lemony taste that can brighten any dinner table. This recipe is not only simple but also requires minimal cleanup, making it perfect for busy weeknights.
Why Make This Recipe
This recipe is a fantastic choice for several reasons. First, it’s incredibly flavorful thanks to the blend of lemon, garlic, and oregano. Second, it’s a one-pot meal, which means less time washing dishes and more time enjoying your meal. Finally, it’s wholesome, quick to prepare, and can easily be shared with family and friends.
How to Make One Pot Greek Chicken and Lemon Rice
Making One Pot Greek Chicken and Lemon Rice is straightforward and requires just a few steps.
Ingredients:
- 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
- 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
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
Directions:
- Combine the chicken and marinade ingredients in a ziplock bag and set aside for at least 20 minutes, but preferably overnight.
- To cook, heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chicken thighs, skin side down, and brown for about 5-7 minutes.
- Flip the chicken, then add the onion and garlic. Sauté for another 2-3 minutes until the onion is translucent.
- Stir in the rice, the zest from the lemon, chicken broth, water, and the remaining oregano, salt, and pepper.
- Bring to a gentle simmer, then lower the heat, cover, and cook for about 20 minutes.
- Once cooked, turn off the heat and let it sit for another 5 minutes before serving.
- Fluff the rice with a fork, garnish with fresh lemon zest, parsley, or oregano if desired, and serve.
How to Serve One Pot Greek Chicken and Lemon Rice
Serve this dish hot, straight from the pot. You can enjoy it on its own, or pair it with a side salad or some warm pita bread. For an extra burst of flavor, squeeze some fresh lemon juice over the top just before serving.
How to Store One Pot Greek Chicken and Lemon Rice
To store leftovers, let the dish cool completely, then place it in an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through.
Tips to Make One Pot Greek Chicken and Lemon Rice
- For best flavor, marinate the chicken overnight.
- Make sure the chicken skin is well-browned for extra flavor.
- You can use different cuts of chicken, such as drumsticks or breasts, if you prefer.
Variation
Feel free to add vegetables like spinach, bell peppers, or peas to the rice for added nutrition. You can also adjust the amount of lemon juice to suit your taste.
FAQs
Q: Can I use boneless chicken thighs?
A: Yes, boneless chicken thighs can be used, but reduce the cooking time by a few minutes to avoid overcooking.
Q: Is it possible to make this dish without chicken?
A: Yes, you can substitute the chicken with chickpeas or another plant-based protein for a vegetarian version.
Q: Can I freeze leftovers?
A: Absolutely! You can freeze One Pot Greek Chicken and Lemon Rice in an airtight container for up to 2 months. Thaw it in the fridge before reheating.
Enjoy your One Pot Greek Chicken and Lemon Rice that is sure to impress everyone at your table!
One Pot Greek Chicken and Lemon Rice
Ingredients
For the chicken and marinade
- 5 pieces chicken thighs, skin on, bone in (about 1 kg / 2 lb) (Note 1)
- 1 – 2 pieces lemons, use the zest + 4 tbsp lemon juice (Note 7)
- 1 tbsp dried oregano
- 4 cloves garlic, minced
- ½ tsp salt
- 1.5 tbsp olive oil, separated
For the rice
- 1 small onion, finely diced
- 1 cup long grain rice, uncooked (180g) (Note 6)
- 1.5 cups chicken broth/stock (375 ml)
- ¾ cup water (185 ml)
- 1 tbsp dried oregano
- ¾ tsp salt
- Black pepper
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
Instructions
Preparation
- Combine the chicken and marinade ingredients in a ziplock bag and set aside for at least 20 minutes, but preferably overnight.
Cooking
- Heat 1 tablespoon of olive oil in a large pot over medium heat.
- Add the chicken thighs, skin side down, and brown for about 5-7 minutes.
- Flip the chicken, then add the onion and garlic. Sauté for another 2-3 minutes until the onion is translucent.
- Stir in the rice, the zest from the lemon, chicken broth, water, and the remaining oregano, salt, and pepper.
- Bring to a gentle simmer, then lower the heat, cover, and cook for about 20 minutes.
- Once cooked, turn off the heat and let it sit for another 5 minutes before serving.
- Fluff the rice with a fork, garnish with fresh lemon zest, parsley, or oregano if desired, and serve.
