One Pot Greek Chicken and Lemon Rice

One Pot Greek Chicken and Lemon Rice

Recipe by Sandra MyersCourse: DinnerCuisine: GreekDifficulty: Medium


Prep time


Cooking time




  • Chicken and Marinade
  • 5 chicken thighs

  • 1 tbsp. dried oregano

  • 4 garlic cloves, minced

  • 1 – 2 lemons, zest and juice

  • 1/2 tsp salt

  • Rice
  • 1 cup long grain rice

  • 1 1/2 cups chicken broth / stock

  • 1 1/2 tbs. olive oil, separated

  • 1 small onion, finely diced

  • 1 tbsp. dried oregano

  • 3/4 cup water

  • Black pepper

  • 3/4 tsp salt

  • Garnish
  • Finely chopped parsley or oregano (optional)

  • Fresh lemon zest (highly recommended)


  • Combine all ingredients for chicken and marinade in a ziplock bag. Give it a shake and set aside for at least 20 minutes or overnight (more preferred).
  • Preheat oven to 350 degrees F.
  • Remove chicken from marinade, reserve marinade.
  • Heat a large skillet with 1/2 tbsp. olive oil over medium high heat.
  • Add chicken, skin side down, and sear until golden brown, then flip and cook the other side until golden brown, too. Transfer to a plate and set aside.
  • Pour off fat and wipe the pan with a scrunched up ball of paper towel. Then return to the stove.
  • Heat 1 tbsp. olive oil in the skillet over medium high heat. Add onion and fry for a few minutes until translucent.
  • Add remaining rice ingredients and reserved marinade into skillet. Bring to a simmer for 30 seconds. Place chicken on top, cover with a lid.
  • Bake for 35 minutes. Then remove lid and bake for additional 10 minutes, or until liquid is absorbed and rice is tender.
  • Remove from the oven, let it rest for 5 to 10 minutes before serving.
  • Garnished with parsley or oregano and fresh lemon zest if preferred.
One Pot Greek Chicken and Lemon Rice
You might also like

Leave A Reply

Your email address will not be published.