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One-Pot Greek Chicken and Lemon Rice

Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5
Calories 670
This dish is packed with classic Greek flavors and is made in just one pot! The chicken juices infuse the rice with extra flavor, making this an easy yet delicious meal.

Ingredients

For the Chicken Marinade:

  • 5 bone-in, skin-on chicken thighs (about 1 kg / 2 lbs)
  • Zest of 1–2 lemons + 4 tbsp lemon juice
  • 1 tbsp dried oregano
  • 4 garlic cloves, minced
  • ½ tsp salt

For the Rice:

  • 1½ tbsp olive oil, divided
  • 1 small onion, finely diced
  • 1 cup (180g) long-grain rice, uncooked
  • 1½ cups (375 ml) chicken broth
  • ¾ cup (185 ml) water
  • 1 tbsp dried oregano
  • ¾ tsp salt
  • Black pepper, to taste

For Garnish (Optional):

  • Chopped parsley or oregano
  • Fresh lemon zest

Instructions 

Marinate the Chicken:

  • In a ziplock bag or bowl, combine the chicken with all marinade ingredients.
  • Let it marinate for at least 20 minutes (or overnight for best results).

Cook the Chicken and Rice:

  • Preheat the oven to 180°C/350°F.
  • Remove chicken from the marinade, reserving the leftover marinade.
  • Heat ½ tbsp olive oil in a deep, heavy-bottomed skillet over medium-high heat.
  • Sear the chicken, skin-side down, until golden brown. Flip and cook the other side until golden. Remove and set aside.
  • Wipe the skillet to remove burnt bits, then heat 1 tbsp olive oil over medium-high heat.
  • Sauté the onion until translucent. Stir in the rice, reserved marinade, broth, water, oregano, salt, and black pepper.
  • Bring to a simmer for 30 seconds, then place the chicken on top.
  • Cover with a lid (or foil) and bake for 35 minutes.
  • Remove the lid and bake for an additional 10 minutes, until the liquid is fully absorbed and rice is tender.
  • Let the dish rest for 5–10 minutes before serving.
  • Garnish with chopped parsley, oregano, and fresh lemon zest.

Notes

  • Chicken Substitutions: Boneless, skinless thighs work too; add them 20 minutes into baking. Drumsticks are also an option, though they won’t sear as well. Chicken breasts can be used but may be drier.
  • Rice Options: Works best with long-grain rice but also suitable for jasmine, brown rice (increase cooking time), and wild rice. Avoid paella or risotto rice.
  • Stovetop Method: Instead of baking, simmer the rice covered on the stove for 12–15 minutes. Add the chicken back in toward the end to reheat.
  • Lemon Slices: Try searing lemon slices in the pan after cooking the chicken for extra flavor.
Calories: 670kcal
Course: Main Course
Cuisine: Greek-inspired
Keyword: One-Pot Greek Chicken and Lemon Rice