One Pot Greek Chicken & Lemon Rice

One Pot Greek Chicken & Lemon Rice

This dish brings big Greek flavor with minimal cleanup. Tender, lemony chicken thighs are baked over a bed of seasoned rice in one skillet—easy enough for a weeknight, impressive enough for guests.

Ingredients

For the Chicken Marinade:

• 5 bone-in, skin-on chicken thighs (about 2 lbs)

• Zest and 4 tbsp juice from 1–2 lemons

• 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 long grain white rice (uncooked)

• 1½ cups chicken broth

• ¾ cup water

• 1 tbsp dried oregano

• ¾ tsp salt

• Black pepper to taste

Optional Garnish:

• Fresh parsley or oregano

• Extra lemon zest

Instructions

1. Marinate the Chicken:

   
   

   In a ziplock bag or bowl, combine all marinade ingredients with the chicken. Let it sit for at least 20 minutes or refrigerate overnight for best flavor.

2. Brown the Chicken:

   
   

   Preheat your oven to 350°F (180°C). Heat ½ tbsp of olive oil in a large oven-safe skillet. Sear the chicken (skin-side down first) until both sides are golden brown. Remove and set aside.

3. Prepare the Rice:

   
   

   Wipe out the skillet, then heat the remaining 1 tbsp olive oil. Sauté the onion until translucent. Add uncooked rice, chicken broth, water, oregano, salt, pepper, and the leftover marinade. Stir and bring to a simmer.

4. Bake It All Together:

   
   

   Nestle the chicken on top of the rice. Cover with a lid and bake for 35 minutes. Uncover and bake another 10 minutes, until the rice is tender and liquid is absorbed.

5. Serve:

   
   

   Let rest for 5–10 minutes. Garnish with fresh herbs and lemon zest. Serve and enjoy!

   
   

   Nutrition Facts (Per Serving - 431g):

   
   
   
   

   • Calories: 667

   • Fat: 23.4g (Saturated Fat: 5.8g)

   • Cholesterol: 224mg

   • Sodium: 1408mg

   • Potassium: 727mg

   • Carbohydrates: 34.2g (Sugars: 1.3g, Fiber: 1.9g)

   • Protein: 75.9g

   • Vitamins: A (5%), C (15%)

   • Calcium: 9%

   • Iron: 31%