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
Units
Scale
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
