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!!!
Made this last night for guests and everyone loved it. I’d never baked rice before, but now that I know how, I’ll definitely bake it rather than boil it. I riffed off this recipe for tonight’s chicken: used the same quantities for rice and liquids, but changed the marinade to a chili-lime one. (4 cloves garlic, 2 tbsp soy sauce, 2 tsp fish sauce, 2 tsp honey, 2 tsp chili paste, and 2 tsp lime juice.) It turned out perfect too. I’m excited about trying other marinade combinations. Thanks so much for the recipe and sharing your methods!
Oooh! I love your variations Jessica, YUM! Might inspire me to make a variation of this ? N x
Incredibly delicious! Made this tonight and the chicken was fall-off-the-bone tender and juicy. I garnished mine with parsley and lemon zest. The little bursts of lemon along with the Oregano flavor…mmmmm! It’s winter here and this was the perfect dish after a long day working outside to help warm up and unwind for the night. Thank you so much for this web site! Loving all the recipe choices.
Woo hoo! I’m so glad you enjoyed this Jeni, thanks so much for letting me know! N xx
Trying this out in my pressure cooker. I’ll let you know how it goes. 🙂 Smells great!
I’ll be very interested to hear what you think 🙂 I have a feeling there is too much liquid for a pressure cooker, it won’t evaporate like it does in the oven!
Another amazing recipe, Nagi! Thank you! We all loved it! 🙂
I’m so glad you enjoyed it Jamieanne! Thanks for letting me know! 🙂 N x
You just made this????? Cause I just made this and it’s mush. I know rice takes 20 mins normally, but I decided to follow this to a tee. Mush, mush and more mush. Do people actually cook this before rating? I am no newbie. Been cooking since a kid 30+ years. Joke. Sorry…. add the time up for the rice. Maybe if it was Brown rice. Not what was mentioned.
Hi Bryan! I wish I had been there to troubleshoot! I can assure you – being of Japanese background – I know good rice. Mushy rice is unacceptable, my mother would have a heart attack! If your rice came out mushy, I suspect you either mismeasured the rice or a liquid ingredient. Sorry to say! 🙂
Wonderful dish for Boxing Day. Everybody loved it and it didn’t keep me in the kitchen. Can’t wait to try more of your recipes
HIGH FIVE! So glad you enjoyed it Val, thanks for letting me know! N xx
Just made this for dinner! So yummy and easy! I was worried when I took the lid off at the amount of liquid, but sure enough in ten minutes the liquid had been absorbed and the rice was perfect! Thanks for an easy one pot meal! Will definitely be making this again.
I’m so glad you enjoyed it Hannah! Thank you for taking the time to let me know! N xx
Oooh my…WOW! I just made this for dinner. It was delicious! And so easy. My husband raved over it! I followed the recipe exactly, but I cooked it in a porcelain covered cast iron pot. I can’t wait to try more of your recipes.
Thank You!
Hi Stacie, I’m so glad you enjoyed it, thank you for letting me know! ❤️ N xx
Do you not boil rice before placing in skillet?
Nope! It cooks WITH the chicken 🙂 N x
Absolutely delicious! I transferred mine to a baking dish with foil for the oven because I wasn’t sure if my skillet could handle it. It turned out great! Thank you.
Thanks for trying my recipe Rosey! I’m glad to hear you enjoyed it, thanks for letting me know! N x
I agree. Absolutely delicious.
I made this for dinner tonight and my family loved it. I made it using chicken breasts with skin on. The only snag I had was that the rice soaked up the liquid too quickly before the chicken was finished baking. It was easy to deal with, next time I will probably double the amount of liquid specified. The one twist I added to the recipe is that I tossed feta cheese crumbles on top right before I served it. Great, easy recipe,, thanks for sharing.
I’m so happy to hear that you enjoyed this Sisi! Did your breast have bone in?? Because breast usually cooks much faster than bone in thighs so I’m surprised the liquid evaporated before the chicken was cooked. 🙂 N x
I have a 15″ skillet and I wanted to double this recipe size. Do you think just doubling the numbers of everything should work fine?
Hi Danny! I am pretty sure it will all fit 🙂 And yes just double it!
HI! I’ve made this twice now and love it!! If I double the recipe will the cooking time be the same?
Hi Carrie! I think it will take about 10 minutes longer – but not double the time. The chicken will overcook! 🙂
I think I’ve made this before and it’s delicious. Baking rice is my preferred method. Boiling like pasta is the other. Thanks for this delicious recipe.
So glad you enjoy this Vicky! Thanks for letting me know! N xx
Hey!
Yummo!! Made a few of additions, but everything else to the tee..!
A heaped teaspoon of smoked paprika to the marinade, and cooked a chopped chorizo and courgette with the onion. Added sliced fresh olives at the end. .
So rich, and Mediterranean!!!
Will def be making again!
Woo hoo! I am SO HAPPY to hear you enjoyed this Jax, thanks so much for letting me know! N xx
I know it won’t be as good, but would you change any times if I were to use chicken breast?
Hi Tim! Yes, don’t add the chicken until there’s only 20 minutes of bake time left 🙂
Hi nagi,
myself & my family are big fans of your ox cheeks in red wine,(just had for dinner),
i am a pensioner and male, and have just taken an interest in cooking could you please
tell me if the greek chicken with lemon rice could be made in a slow cooker.
Hi Phillip, so glad you are enjoying my recipes, thank you! I haven’t tried this in a slow cooker but it will definitely need some adaptations. 🙂
The chicken was lovely but the rice was so delicious!!!!!!!!!
Isn’t to the bomb?? 🙂
Hi, Nagi. This recipe looks so delicious. I’m planning to make it, but was wondering if you have to rinse the rice? I’ve read that this step removes the starch from the rice so it will not stick. If this step is omitted the rice will not be dry and fluffy. Do you rinse yours out?
Hi Tracy! That does help but avoiding gluggy rice is affected by many factors including the right liquid to rice ratio and what type of rice you use. Being born to Japanese parents, I am very particular about ensuring rice is cooked right! This recipe has a very specific rice / liquid ratio to ensure the rice is cooked perfectly. Also the fat in the chicken seeping into the rice helps. 🙂 Also, have a look at note 6 in the recipe where I explain the different types of rices. Hope that helps!
Question…the marinade only call for lemon juice as the only liquid. Is this correct? Is it misssing an ingredient, maybe olive oil?
Hi Kathleen! Nope, that’s right, doesn’t need it 🙂 Oil is used for the cooking.
Nagi, I love that you always add notes 🙂 they are super helpful. Your recipes are always amazing!! This one was incredible. Thank you so much 🙂
So glad you liked it Laura, thanks so much for letting me know! N x
On the shopping list, it says 2 tbsp Marjoram, dried, but no where in the recipe ingredients or instructions does it say to use this. Typo?? or do I need to add it to the marinade or rice?
Hi Abbie! I am guessing you found this via Pinterest? Pinterest is doing something weird about how it scrapes the ingredients, this recipe has NEVER had Marjoram in it! Please use the recipe as it is written. 🙂