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!!!
I loved the looks of this recipe, I was truly look forward to it… After an hour of cooking I still have TONS of liquid in my pan though! My thighs have the drumstick attached, but other than that I followed the recipe exactly, even used a cast iron pan with a lid from another. I used long grain brown rice, you specified that brown basmati takes much longer, but that regular brown could be used. I’m a sad this hasn’t cooked up, not only is it now crunch time for dinner, but my organic rice and pasture raised chicken cost a pretty penny ?. Any ideas what happened or advice for next time?
Hi Kimby! Brown rice takes longer to cook than white rice, that’s why there is still liquid in the pan 🙂 Please see recipe notes for tips on using brown rice. I hope that helps! N xx
I am very excited to use this recipe! For the brown rice would you recommend 1 hr. covered then 15 mins uncovered? Thank you so much! I’m looking forward to trying the Mexican recipe too!
Hi Sue! I found it was 1 hr 15 covered, then 10 minutes uncovered 🙂 Note 6. N x
I LOVE the slider over the ‘servings’ feature. This is so good. I always end up making too much of everything, and since I’m mostly cooking for one, this means I’m always throwing food away. Mind you, slicing 20% of a small onion (and all the other odd ratios) will probably waste just as much, but it’s still a great feature to have.
I was so sure I wouldn’t like this recipe as I haven’t liked much of the Greek food I’ve had but everything in this sounds fabulous. Definitely putting the ingredients on my list today.
I know exactly what you mean! Love that slider but yes ratios come out weird 🙂 Fixing that is a bit tricky for the tech guys! So pleased you enjoyed this and managed to slice 20% of an onion – ba ha ha!!
Can you use quinoa?
I haven’t tried with this particular recipe but the liquid to quinoa ratios and bake time is close to how I bake quinoa so yes, I think this will work!
How would you recommend changing the recipe if I want to use 7 chicken thighs instead of 5?
Hi Bronwyn! If you hover your clicker over the servings, a slider will appear so you can scale it up 🙂 Pretty nifty, isn’t it?? 🙂 To revert to the original, you’ll need to refresh the page. N x
Wonderful, thank you! 🙂
amazing!
Could i use a dutch oven for this recipe?
Sure thing! 🙂
Hi Nagi,
This looks tasty! If using skinless boneless thighs would I still brown them or just put them raw onto the rice at the appropriate time? I don’t see any info on that in the notes and I’ve never made anything like this before and don’t want to ruin it. Thank you!
Hi Shawnee! I just added it to note 1, yup, please brown the breast then add it into the oven partway through the cook time 🙂
Excellent, thank you so much for replying! I’ve got all my ingredients and will be making this Tuesday! Thank you again!
Hello from Greece! Yesterday I tried your recipe and I must admit that it doesn’t look like the chicken with rice we make in Greece. YOURS IS MUCH TASTIER!!!! Congratulations! In Greece, chicken with rice is something we call “hospital food” as it is not as tasty as other chicken recipes. Since I’ve tried some other recipes of yours, with excellent outcome I must admit, I decided it was time for the chicken and rice. From the beggining the smell was wonderful and even my six year old boy who doesn’t like rice, ate the whole plate. The lemon, the roasted chicken and the oregano… oh my God! Thanks once more for the great recipe!
I made this last week and it was simply divine! I was looking for something to break in my new cast iron skillet and this did the trick. The wife loved it, and I’m going to make it again when the kids visit again next week. In the mean time I’m going to change it up a bit for tonight and use mojo instead of lemon and make it cuban style! Thanks for the great site and recipes…….
WOAH! What a compliment! Thank you SO MUCH for taking the time to write in! N xx PS I may have to quote you on this in the post, it’s too good not to share!!!
I’m trying this for dinner tonight! Any suggestions on a vegetable that would compliment these flavors that I could serve with this?? It looks amazing! I love the idea of baking the rice!
Hi Kara! It would be very Greek to serve this with a Greek Salad! I have a recipe on my site 🙂
Excellent recipe. I substituted quinoa for rice. It took a littleness longer to bake but tasted amazing First time I’ve ever used quinoa
Oooh I’m so pleased to hear this worked with quinoa! N xx
Loved this! So did the whole family. Great easy recipe with a lot of fresh flavors. Thank you so much!
AWESOME! I’m so pleased to hear you enjoyed this one Michelle! Hope you have a great weekend – N x
I made this last night and it was very good. The chicken thighs were tender and the rice was especially good- very nice blend of flavors. I recommend this recipe. I didn’t change a thing
Thrilled to hear you enjoyed this Robin! Thank you for letting me know! N x
This is delicious! My new favorite dish. I added dry dill and thyme to the rice. Thanks for the detailed instructions. Came out great the first try. This is going to be something I make for years to come.
Fantastic to hear Melissa! I’m SO glad you enjoyed it! N xx
Hi Nagi! I’m very excited to make this recipe because I needed something that can be made quickly, since we’re recovering from a Vegas trip. Lol If I were to double the recipe to have leftovers, can I cook it in an actual soup pot? Thanks!☺
Vegas trip?? Oh boy. Must be some serious recovery required!!! Hmm I wouldn’t recommend doubling it in a pot, I would transfer it all into a baking dish. Don’t want the rice to be too deep 🙂
Thanks for the comment on doubling the recipe; it was a question I had. Therefore, I will finish it in a baking dish and add foil on top. YUM! Can’t wait!
Wow. Just WOW! This recipe is amazing. The flavor of the rice is hands down the best I have ever had. Thank you so much!!!
I’m so pleased you enjoyed it Kelly, thank you for letting me know! N xx
I’ve just finished eating this. It was amazing!! Another winning recipe from you Nagi. ? xx
Fantastic to hear you enjoyed it Kirsty, thanks for letting me know! N xx
Are the thighs a personal choice or for flavor. I’ve always been a Chicken breast sorta guy. I enjoy the leaner meat. Maybe I should give thighs another shot.
Ha. Sorry. Had read the intro and watched videos only. When going through the recipe notice you mentioned it was for flavor. Any recommendations for swapping out the thigh for breast?
Ok. Read the whole thing this time. Can’t wait to try this!
I await to hear what you THINK! 🙂
Hi Henry! It’s a personal choice because it’s so much juicier than breast 🙂
is one serving one thigh?
Hi Sonia – 1 chicken and rice 🙂
What type/size pot is this best cooked in?
Hi Dwayne! Anything around 10 – 14″ / 25 – 35 cm in diameter will be suitable 🙂 So an average size skillet.
I made it and it’s such a delicious dish. My children were not fond of the oregano on the rice, but loved the chicken a lot. So next time, I will use less oregano for the rice.
I give it 5 stars. So delicious. Thank you.
Whoot whoot! So glad to hear that Ghana! N xx
Whoot whoot! So glad to hear that Ghada! N xx