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!!!
My dish is nearly finished and I’m so excited to try it! What a great recipe!
I hope you love it Brittany! N x
Love is an understatement! I never realized how flavorful rice could be! It was definitely the hit of the meal! I might be making it again this week! 😀
This is such an great an easy recepy. Made it now several times for guests and it never failed me.
That’s fantastic to hear Marieke! Thank you for letting me know – N xx
Nagi I have a pot that’s about 10″ diameter & 2.5″ high which has a lid or does it have to be a fry pan which I don’t have lid & isn’t the dimensions you suggested.
Hi Steven – that is just about the same size I used, it will be fine! Just be careful when transferring to the oven 🙂
This was so delicious & yes the rice was the star. Will be making this often.
That’s wonderful to hear Steven, thank you for letting me know! N xx
Made it last Sunday and we loved it! Will definitely cook it again. I’d like to use brown rice though, but i dont know how to adjust the liquids. Please help!
I’m so happy to hear that Tin! Thank you for taking the time to come back and let me know. Regarding brown rice, please see the recipe notes, just bake for longer . 🙂 – N xx
Hi! Can I sub for Jasmine Rice?
Yep! 🙂
I made it last night with jasmine rice — delicious! I’m going to make another batch of rice today without oregano — it was a bit much for me but my son and Fiance loved it all!
I’m so pleased to hear that LeVincia! Thanks for letting me know! N x
In the oven now and it smells fabulous! I did alter it a tiny bit by adding chopped sundried tomatoes for a more colorful dish.
Hope you love it!
This looks delicious. I have a cast iron skillet but it doesn’t have an lid. I do have a 3qt cast iron combo cooker like a dutch oven. Can i use that instead?
Yes definitely! 🙂 N xx
I am making this now, and have the same problem another person mentioned. 4 tbsp of marinade is barely enough to coat the chicken – there will definitely not be much, if any, to reserve! Is something misssing from the ingredient list – 0live oil maybe?
Thanks!
Hi Evelyn! So the thing with the marinade is that it doesn’t get sucked up by the chicken and also the salt will draw moisture out of the chicken. So yes there is plenty of liquid to pour into the rice! The video should also help – N xx
sorry – you’re absolutely right. Lesson learned – wait until the dish is made before posting! 😊 Delish- thanks Nagi!
Delicious!!!!
So fantastic to hear that, thanks for letting me know! N xx
Can I use a Dutch oven pot? I don’t have an oven safe pan
Just made this for dinner. It was incredibly easy to make and so, so delicious! My husband said it’s “restaurant quality”. Thank you so much for the recipe!
That’s so great to hear Kathryn! So glad you enjoyed it! N xx
Just made this tonight at my friend’s house, we all loved it! Including her husband, bother in law, and 2.5 year old daughter. I will definitely be adding this to my meal planning routine!
Thank you so much 🙂
That’s so terrific to hear Natasha! Thanks for letting me know! N xx
Hi, would I be able to transfer to an oven safe pan after the liquid has simmered? I don’t have a frying pan I can put in the oven so would transferring it to a different pan be okay?
Hi Raquel! yep it sure will, it might take an extra 5 minutes because the pan needs time to heat up, but same result! N x
Hi – lovely recipe but, following your method, the marinade is enough to coat the chicken but there is nothing to reserve (not enough juice)! It still tasted nice but I thought I should mention this as it’s not as ‘saucy’ as I had expected!?
Hi Jane, that’s so strange! Most of the marinade should be leftover???
I am making this for a friend for tomorrow nights dinner. Does making it a day ahead compromise the texture of the rice?
Hi Holly! This is best made fresh but keeps very well because my rice is not soggy, it fluffs up (you can see it in the video). 🙂 N xx
I made it today and gracious! Very tasty! And easy to make. My youngest is very happy…
High praise!! ❤️ So pleased you enjoyed this, thanks for letting me know! N xx
This is so fabulous that I can’t even put it into words! I make this just about weekly. Thank you!
High praise!! ❤️ So pleased you enjoyed this Chrissy, thanks for letting me know! N xx
This looks sooo yummy! Could I use a dutch oven if I don’t have the right pan? Or will the high sides mess with the temperature? Thanks!
Yes definitely! Works just as well – no change to temp 🙂 N x
Soooooo good! Just made it, but not with one pan. I don’t have an oven safe pan yet. I’m wondering if it would work in a crock pot.
So pleased you enjoyed it Kortney! Sorry to say this doesn’t work in a crock pot 🙂 Would need some major adjustments. N xx
I absolutely loved how fresh this dish tasted. My only problem was that I don’t think the rice was enough as it was just too yummy, it finished really quick. So I will double the amount the next time I make it.