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!!!
This was amazing! Even my 1 year old could not stop eating this (and she’s a bit picky!). Thank you for a wonderful recipe.
Yay! So glad you and your 1yo enjoyed it GraceJoys, thanks for letting me know! N x
Delicious. I make it regularly. Easy and so good. Every time. Thank you for a great solution to mid-week cooking.
Thanks for your message Susan, I’m glad you enjoyed it! N x
Amazing dish. Will be making this again.
I’m so glad you enjoyed it Natalie, thank you for letting me know! N x
Made this tonight and it was super easy and flavourful. My husband really liked the rice. He didn’t mind the chicken (which was good enough for me… He hates chicken thighs). I doubled the garlic and used all fresh oregano, but otherwise followed the directions.
I’m so glad you enjoyed it Brittanne! Thank you for taking the time to let me know! N x
Getting ready to try this delicious sounding recipe…….need a little help on the marinade part. Is it 1-2 lemons zested and then sliced or juiced? Silly question but don’t want too much lemon.
Thanks,
Marcia
Hi Marcia! Not a silly question at all 🙂 I tried to make it clear but I can see why some people still have questions! You need enough lemon to get 4 tablespoons of lemon juice – so 2 small or 1 large. And you use the zest of both lemons if using 2, and then measure out 4 tablespoons of juice. 🙂
this recipe calls for marjoram? I see it on the first page before opening your blog, but I don’t see it in the directions. And if so, does it goes on the chicken marinade or the rice? Thanks!
Hi Zuleika! Nope, not in this recipe, are you confused with another?
Zuleika is right. It’s on the first page that lists the ingredients you will need. Then when you go to the page with the full blog and directions Marjoram is not listed. I went out and bought it because I saw I was going to need it. When I went to make the marinade this morning I didn’t see it anywhere.
That is so weird Teena! I’m sorry about that, must be a glitch with Pinterest because honestly, I have never made this with Marjoram. In fat, I am mot sure I have any recipe at all that uses Marjoram! I will have to look into it, thank you for letting me know.
Hello Nagi,
I made this recipe last night, quadrupling everything using 24, yes 24 chicken thigh cutlets! It was a great success and I’ve already been asked to make it again. I had to use one huge baking dish to cram everything in as I didn’t have 2, as you had suggested, that would fit in my oven. I took a photo but I can’t see an email address I can forward it to. Thanks so much, Nagi. Your website is amazing and I have directed so many of my friends to it!
Aneta
I made this last night and it was sooooo tasty! You’re right – the chicken is nice but the rice is definitely the star! Served it with a big greek salad and the combination was delicious. I’m definitely cooking the rice like this again, with or without the chicken. Thanks for the recipe!
Thanks for your lovely message Hannah! I’m so glad you enjoyed it! N x
Hello Nagi, I’d love to try this recipe but I need to serve 8 adults! Any suggestions on quantities please?
Hi Anita! I would make this in 2 separate pots and bake for 10 minutes extra. It will be hard to double and make in one pot! 🙂
Hi Kam! I’m so glad you enjoyed this! Thanks for the question re: salt, I will put it in table salt measures and specify that in the recipe 🙂 Nope, don’t wipe the chicken when you take it out of the marinade. And I’m sorry your rice was mushy, it definitely should not be for the amount of liquid to rice ratio I use. It’s more than when rice is cooked on stove top because more liquid evaporates. N x
Theoretically, could this be started on the stove in a skillet and then transferred to a baking dish to finish off in the oven? I know that makes it no longer a “one” pot meal, but I don’t have any cookware that goes from the stove to the oven 🙁 (guess I know what to ask for at Christmas-time).
Thanks!
Hi Sharon! It absolutely could 🙂 I would heat the baking dish so that way it more closely mimics this recipe being made in a skillet going straight from the stove to the oven!
Nagi,
Happy Easter Monday! This recipe was wonderful! The rice was delish, the chicken was flavorful. I sautéed thin lemon slices after I cooked the chicken, and added fresh oregano and crumbled feta to the rice before serving. Thank you for another wonderful recipe.
Happy Easter to you too Gail! SO GLAD you enjoyed it Gail!! Thank you for letting me know!! N x ❤️
This looks AMAZING!!! I have one question… Why did you remove the black bits with the paper towels? Don’t people normally leave that kind of stuff in the pan for extra flavor?
Thanks,
Staci
Hi Staci, you are absolutely right! And it kills me to do it but I really wanted the rice to be nice and pale rather than dark brown – I just think it suits “lemon” better. That’s why I wipe it. But if you aren’t as concerned about the appearance, then no need to wipe it, just that your rice will be browner – but even MORE FLAVOUR! 🙂
Thanks so much! I cant wait to try it.
Staci
Well it seems like I’m the only one who may have had this issue so I wonder if I just missed something in the directions (which i followed to the tee!) My only complaint was that the rice was VERY mushy. Almost like a risotto but even mushier! I used long grain white rice…should this have happened? It tasted as if i used arborio- almost the same texture. The flavor was good but really put a damper on the dish. Any recommendations?
Woah! Something must have gone wrong, I was very careful to get the liquid to rice ratio right. Being of Asian background, I am very fussy about my rice!! The only thing I can think is that you accidentally put too much liquid in?? 🙁
Haha I can appreciate that being half cuban and obsessed with our rice too!
perhaps it was my mixup? I will definitely attempt this again because I want it to look and taste just like yours did (perfect!), haha. Just to be sure- you add the rest of the marinade (liquid), 1 and 1/2 cup chicken stock and 3/4 cups water right? to just one cup of rice? So over double the liquid to rice ratio?
Thank you for your response! I’ve been looking through your blog and you have some great recipes! Ps, I added a little bit of crumbled feta to the rice in the last 5 min of cooking because i used no-sodium chicken stock and it was great!
Oooh! It has been too long since I shared a Cuban dish, I’m on it!!! 🙂 Yes it’s over double the liquid to rice ratio. Rule of thumb for rice on a stove is 1 cup rice to 1.5 cups water but it’s with the lid on. In the oven a LOT more liquid evaporates. It will go mushy if you have a weak oven and the cook time is longer than specified, but if your oven is “normal” then it should be pretty bang on. Even my mother has tried this and gave it the thumbs up – and she is a massive rice snob!
Nagi,
Thank you for another great recipe. I decided to make this for Good Friday. Two quick questions, did you prepare this in a cast iron skillet? One of your photos looks like the chicken was prepared in a Lodge Cast Iron Skillet, and another photo looks like the dish was prepared in a LeCreuset skillet. I have both, but wanted your feedback. Thank you again for all your wonderful recipes.
Hi Gail! The Greek chicken and rice is all made in a cast iron skillet which is blue on outside and black on the inside 🙂 Though in the middle of the post I have a photo of my Mexican Chicken & Rice which is in a black cast iron skillet – maybe that is what you saw? Hope you love it – and happy Easter Gail!!! 🙂
Nagi,
Thank you for your prompt reply to my inquiry. I look forward to preparing this lovely dish. Will use my bleu cast iron skillet. Will also use a combo of regular lemons and Meyer Lemons since I have both on hand. Will definitely rate the recipe after Friday..
Easter Blessings to you and yours.
Happy Easter to you too!! 🙂
I just wanted to stop by and let you know how delicious and easy this dinner is. Adding some lemon at the end like you suggested is a must! I didn’t have a pan that could go in the oven so I did a quick dish swap to put everything in the oven and it still worked great!
I do a weekly menu plan on my website, I’ve included it this week and will be keeping this dish on rotation!
Thanks so much
Cally
Thank you so much Cally! I’m delighted to hear you enjoyed it so much and I’m flattered to be included in your weekly menu plan! 🙂
Soooooo good. Just made this for dinner but used long-range brown rice and fresh herbs from my garden. It was amazing! While I haven’t made this before, the brown rice made it really creamy. This will become a family favourite!
Thank you Sandra, I’m so glad you enjoyed this! Thank you for letting me know!
I’m using skinless thighs for this tonight! What about not browning the chicken at all on the pan, and plopping it straight on top of the rice to cook? (Figured I save some time!) I used to baked skin on thighs in the oven without searing them, figured this can be done here too? What are your thoughts? Also, the skinless thighs can probably go in the oven the same time as the rice? Thanks!
It will work just fine Belle! The chicken just won’t be quite as brown 🙂
DELICIOUS! I have never commented on a recipe before, but this one was fantastic! I think you need to adjust the serving size though.. it says serves 5, but between me and husband, this was all gone in 15 minutes tops with no leftovers! 🙂
BA HA HA!!! I’m so glad you enjoyed it Hannah, thank you so much for taking the time to come bak and let me know you and you husband enjoyed it!! N x
trying to make right now… for the oregano, I have dried, in a jar (Spice Islands)… is it still 4 tbsp?
I use dried 🙂 Though a different brand, I am sure they are all pretty similar!