One Pot Greek Chicken and Lemon Rice
A simple and flavorful one-pot dish featuring juicy chicken thighs, fragrant rice, and a refreshing lemony taste, perfect for busy weeknights.
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.
Notes
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.