If you’re searching for a meal that hits all the right notes of flavor and simplicity, look no further than the **One Pot Greek Chicken and Lemon Rice**. This delightful ensemble combines tender chicken and fragrant rice in a heartwarming dish that bursts with the sunny flavors of the Mediterranean.
Why You’ll Love This Recipe
- Simplicity: This dish transforms simple ingredients into a flavorful, vibrant meal with ease.
- Minimal Cleanup: Since everything cooks in one pot, you’ll spend less time cleaning and more time enjoying your meal.
- Burst of Flavors: The combination of lemon and oregano infuses the chicken and rice with an irresistible, zesty aroma.
Ingredients You’ll Need
Assembling the ingredients for this **One Pot Greek Chicken and Lemon Rice** dish is straightforward and rewarding. Each component adds something special, from the zing of the lemons to the nutrient-rich chicken broth.
- Chicken thighs: They offer rich flavor and stay juicy, absorbing all the delightful seasonings.
- Lemon: Both the zest and juice give a refreshing brightness that elevates the entire dish.
- Oregano: This dried herb infuses the rice and chicken with an authentic Greek taste.
- Garlic: Minced garlic adds depth and a subtle kick, perfectly balancing the lemon’s acidity.
- Long grain rice: Absorbs the broth beautifully, becoming tender and bursting with flavor.
- Chicken broth: Serves as the savory base that brings all the ingredients together in harmony.
Variations
Feel free to make this **One Pot Greek Chicken and Lemon Rice** your own. It’s incredibly adaptable, whether you’re accommodating dietary needs or exploring new flavors.
- Herb Swap: Try using fresh thyme or dill if you prefer a variation from oregano’s pungency.
- Vegetable Add-in: Incorporate chopped bell peppers or spinach for added color and nutrition.
- Rice Alternatives: Substitute with jasmine or basmati rice for a slightly different texture and aroma.
How to Make One Pot Greek Chicken and Lemon Rice
Step 1: Marinate the Chicken
Combine the chicken with lemon zest, juice, oregano, garlic, and salt in a ziplock bag. Let it marinate for at least 20 minutes, allowing the flavors to meld beautifully. If you have time, an overnight soak intensifies the taste.
Step 2: Sear the Chicken
Heat a bit of olive oil in a skillet. Sear the chicken, skin side down, until golden brown. Flip it for that perfect, crisp coating. The browning process caramelizes the meat, locking in moisture and flavor.
Step 3: Prepare the Rice Base
After setting the chicken aside, sauté onions in the skillet. Add rice and reserved marinade, then pour chicken broth and water. Let it simmer gently, allowing the rice to start absorbing all the delightful flavors.
Pro Tips for Making One Pot Greek Chicken and Lemon Rice
- Marination Magic: The longer you let the chicken marinate, the deeper and more robust the flavors will be.
- Optimal Searing: Ensure your pan is properly heated to get a nice, crispy skin on the chicken—this locks in all those divine juices.
- Rice Selection: Using long grain rice will yield a fluffier result, which better absorbs the chicken stock.
- Rest Period: After cooking, let the dish rest for 5-10 minutes to allow the flavors to settle and enhance further.
How to Serve One Pot Greek Chicken and Lemon Rice
Garnishes
Adding a sprinkle of freshly chopped parsley or oregano right before serving can brighten up the dish wonderfully. The fresh lemon zest as a finishing touch is highly encouraged to elevate the flavor profile.
Side Dishes
Pair the **One Pot Greek Chicken and Lemon Rice** with a crisp Greek salad or some roasted vegetables. The lightness of these sides complements the rich, savory tones of the main dish.
Creative Ways to Present
For an elegant touch, plate the chicken atop a bed of rice and garnish with a slice of seared lemon. Consider serving in rustic bowls for a cozy, homestyle feel that matches the dish’s comforting essence.
Make Ahead and Storage
Storing Leftovers
Store any leftover **One Pot Greek Chicken and Lemon Rice** in an airtight container in the refrigerator. It’ll stay fresh and delicious for up to 4 days, making it perfect for meal prep.
Freezing
To freeze, portion out the dish into freezer-safe containers. It can be kept frozen for up to three months. Make sure to cool it completely before transferring to the freezer to maintain the integrity of the flavors.
Reheating
Reheat the dish gently in a skillet over low heat, adding a splash of water or broth to prevent the rice from drying out. Alternatively, you can use the microwave, covering the dish to trap steam for moisture.
FAQs
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Can I use chicken breasts instead of thighs?
Yes, you can use chicken breasts, but keep in mind they may not be as juicy. Adjust the cooking time accordingly since breasts cook faster than thighs.
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Is it possible to make this dish entirely on the stovetop?
Absolutely! Follow the recipe’s stovetop instructions for a slightly different approach that keeps all those flavorful juices mingling with the rice.
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What type of rice is best for this recipe?
Long grain rice is recommended for its non-sticky texture, allowing it to absorb flavors beautifully without becoming mushy.
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Can I add more vegetables to the recipe?
Definitely! Vegetables such as bell peppers, zucchini, or peas can be added to boost nutrition and flavor.
Final Thoughts
The **One Pot Greek Chicken and Lemon Rice** is more than just a meal; it’s an experience filled with hearty flavors and effortless elegance. I truly hope this becomes a new favorite in your home. Give it a try and let each bite transport you to the sunny isles of Greece.
Print
One Pot Greek Chicken and Lemon Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
Experience the vibrant flavors of Greece with this hearty one-pot chicken and lemon rice. Juicy bone-in chicken thighs are seasoned and seared to perfection, then baked atop fragrant rice simmered with garlic, herbs, and fresh lemon juice. This recipe is a satisfying and effortless meal that delivers tender, flavorful chicken with zesty, fluffy rice in a single dish.
Ingredients
Chicken and Marinade
- 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
- 1 – 2 lemons, use the zest + 4 tbsp lemon juice
- 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
- 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, to taste
Garnish
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
Instructions
- Marinate the Chicken: Combine the chicken thighs with lemon zest, lemon juice, dried oregano, minced garlic, and salt in a ziplock bag. Seal and refrigerate for at least 20 minutes, preferably overnight for maximum flavor.
- Preheat oven: Set your oven to 180°C/350°F.
- Prepare the Chicken: Remove the chicken from the marinade, reserving the marinade. Heat 1/2 tbsp olive oil in a deep, heavy skillet over medium-high heat. Place the chicken, skin side down, and sear until golden brown, then turn and cook the other side until golden. Remove and set aside.
- Clean the skillet: Pour off excess fat, wipe with a paper towel to remove black bits, then return to stove. Heat 1 tbsp olive oil over medium-high heat. Add diced onion and sauté until translucent, about 3 minutes.
- Add rice and liquids: Stir in the rice, reserved marinade, chicken broth, water, oregano, salt, and pepper. Bring to a simmer and cook for 30 seconds to combine flavors.
- Assemble and bake: Place the seared chicken on top of the rice mixture. Cover with a lid or foil. Bake in the oven for 35 minutes. Remove lid and bake for an additional 10 minutes until rice is tender and liquid is absorbed.
- Rest and garnish: Let rest for 5-10 minutes. Garnish with chopped parsley or oregano and lemon zest. Serve hot, optionally with lemon slices.
Notes
- Using bone-in, skin-on thighs adds more flavor. You can substitute with skinless, boneless thighs or chicken breasts, adjusting cooking times accordingly.
- If using chicken breasts, sear briefly and add to rice towards the end of baking to prevent drying out.
- Brown rice can be used but needs longer cooking (about 1 hour 15 minutes covered). For brown rice, reduce initial liquid slightly since it absorbs more.
- For stovetop-only method, cook the chicken separately and prepare rice in the same skillet or a separate pot, then combine at the end.
- Ensure all ingredients are fresh for best flavor, especially lemons and herbs.
- This dish pairs well with a simple green salad and a glass of white wine or sparkling water with lemon.
Nutrition
- Serving Size: 431g
- Calories: 667 kcal
- Sugar: 1.3 g
- Sodium: 1408 mg
- Fat: 23.4 g
- Saturated Fat: 5.8 g
- Unsaturated Fat: 17.6 g
- Trans Fat: 0 g
- Carbohydrates: 34.2 g
- Fiber: 1.9 g
- Protein: 75.9 g
- Cholesterol: 224 mg
