Description
Experience the vibrant flavors of Greece with this Greek Chicken and Lemon Rice recipe. Featuring tender chicken thighs marinated in lemon and herbs, paired with fragrant rice infused with citrus and spices, this one-pot meal is a weeknight hero and a dinner party favorite.
Ingredients
Chicken Marinade
5 bone-in, skin-on chicken thighs
1 tsp dried oregano
1 tsp paprika
¼ tsp salt
¼ tsp red pepper flakes
For the Rice
2 tbsp olive oil
1 small onion, finely diced
1 cup long-grain rice
1 ½ cups chicken broth
¾ cup water
3 tbsp freshly squeezed lemon juice
1 tsp dried oregano
¾ tsp salt
Garnishes
Fresh parsley or oregano, chopped
Fresh lemon zest
Instructions
- Marinate the Chicken: In a large bowl, coat chicken thighs with oregano, paprika, salt, and red pepper flakes. Set aside.
- Sear the Chicken: Heat olive oil in a deep skillet. Sear chicken thighs, skin-side down, for 5 minutes until golden. Flip and sear the other side for 5 minutes. Remove and set aside.
- Cook the Aromatics: In the same skillet, sauté onion until translucent. Stir in the rice until coated with oil.
- Add Liquids & Seasoning: Mix in chicken broth, water, lemon juice, oregano, and salt.
- Combine: Place the seared chicken on top of the rice, skin-side up. Cover with a lid or foil.
- Bake: Transfer the skillet to a preheated oven at 350°F (175°C). Bake for 35 minutes. Remove cover and bake for an additional 10 minutes.
- Rest & Garnish: Let the dish rest for 5–10 minutes before serving. Garnish with parsley, oregano, and lemon zest.
Notes
Rice Texture: Use long-grain, basmati, or jasmine rice for the best texture. Avoid short-grain rice, which can become sticky.
Lemon Flavor: For a stronger citrus punch, add more lemon zest to the rice.
Vegetable Additions: Spinach, peas, or bell peppers make great additions.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: One-Pot, Baking
- Cuisine: Greek
Nutrition
- Serving Size: 4 servings
- Calories: 755 kcal