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One-Pot Greek Lemon Chicken Rice with vibrant lemon and herb flavors.

One Pot Greek Chicken and Lemon Rice

A delightful one-pot dish that combines juicy chicken, zesty lemon, and fragrant herbs for a comforting and effortless meal, perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5 pieces chicken thighs, skin on, bone in (about 1 kg / 2 lb) Tender and juicy, provides a satisfying protein base.
  • 1 - 2 pieces lemons, use zest + 4 tbsp lemon juice Adds a refreshing brightness to the dish.
  • 1 tbsp dried oregano Key for authentic Greek flavor.
  • 4 cloves garlic, minced Brings depth to the dish.
  • 1/2 tsp salt Enhances the flavors.
  • 1 1/2 tbsp olive oil, separated Adds richness and helps sauté ingredients.
  • 1 small onion, finely diced Creates a beautiful base.
  • 1 cup (180g) long grain rice, uncooked Absorbs flavors, becoming creamy.
  • 1 1/2 cups (375 ml) chicken broth / stock Ensures rice is perfectly cooked.
  • 3/4 cup (185 ml) water Balances the broth.
  • 1 tbsp dried oregano Second dose for elevated aroma.
  • 3/4 tsp salt For even taste distribution.
  • to taste black pepper Freshly cracked for a touch of spice.
  • to taste finely chopped parsley or oregano (optional) Finishing touch for color and freshness.
  • to taste fresh lemon zest (highly recommended) Intensifies lemon flavor.

Method
 

Preparation
  1. Combine the chicken and marinade ingredients in a ziplock bag, ensuring the chicken is well coated. Marinate for at least 20 minutes, preferably overnight.
  2. Preheat the oven to 180°C/350°F.
Cooking
  1. Heat 1/2 tbsp of olive oil in a deep skillet over medium-high heat. Remove chicken from the marinade and place in the skillet, skin side down. Cook until golden brown, then flip to brown the other side. Remove the chicken and set aside.
  2. Pour off excess fat and wipe the pan to remove burnt bits. Add 1 tbsp olive oil and sauté the finely diced onion until translucent.
  3. Add the uncooked rice, chicken broth, water, and the reserved marinade to the pan with the onions. Stir well.
  4. Allow the mixture to simmer for about 30 seconds.
  5. Place the seared chicken on top of the rice mixture. Cover with a lid and bake for 35 minutes. Remove the lid and bake an additional 10 minutes until the liquid is absorbed and rice is tender.
  6. Let the skillet rest for 5 to 10 minutes before serving. Garnish with chopped parsley or oregano and fresh lemon zest.

Notes

Allowing the chicken to marinate enhances flavor and tenderness. Using bone-in chicken retains moisture. Fresh herbs and lemons improve taste. If rice remains firm, add a splash of broth or water and cover to simmer until cooked.