One-Pot Greek Chicken and Lemon Rice

This is the ultimate one-pot meal that delivers incredible flavour without the fuss! While not an authentic Greek dish, it uses classic ingredients to create a perfect harmony of juicy chicken and savoury, lemon-infused rice. The magic happens when the rice cooks directly under the chicken, soaking up all the delicious juices for an intensely flavourful result. It’s a simple yet sensational recipe that makes dinner a breeze.

Instructions

1. 1

   In a resealable plastic bag, combine the chicken thighs with the lemon zest, 4 tablespoons of lemon juice, 1 tablespoon of dried oregano, minced garlic, and 1/2 tsp of salt. Seal the bag and mix well to coat the chicken. Let it marinate for at least 20 minutes, or for best results, overnight in the refrigerator.

2. 2

   Preheat your oven to 180°C (350°F).

3. 3

   Remove the chicken from the marinade, but be sure to reserve the marinade liquid for later use.

4. 4

   Heat 1/2 tablespoon of olive oil in a deep, heavy-based oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear until the skin is a deep golden-brown and crispy. Flip the chicken and sear the other side until it’s also golden. Remove the chicken from the skillet and set it aside.

5. 5

   Carefully pour out the excess fat from the skillet. Use a scrunched-up paper towel to wipe the pan clean of any dark, burnt bits to prevent the rice from being discoloured. Return the skillet to the stove.

6. 6

   Add the remaining 1 tablespoon of olive oil to the skillet and heat it over medium-high. Add the diced onion and sauté for a few minutes until it becomes translucent. Then, add the uncooked rice, chicken broth, water, 1 tablespoon of dried oregano, 3/4 tsp of salt, and a pinch of black pepper. Stir in the reserved marinade as well.

7. 7

   Bring the liquid to a simmer and let it bubble for about 30 seconds. Carefully place the seared chicken thighs on top of the rice. Cover the skillet with a tight-fitting lid or a piece of foil.

8. 8

   Transfer the covered skillet to the preheated oven and bake for 35 minutes. After 35 minutes, remove the lid and continue to bake for another 10 minutes, or until all the liquid has been absorbed and the rice is tender and fully cooked. The total baking time should be about 45 minutes.

9. 9

   Remove the skillet from the oven and let it rest, still covered, for 5 to 10 minutes before you serve it. Garnish with a sprinkle of finely chopped parsley or oregano and a fresh grating of lemon zest for a vibrant finishing touch.

Recipe Notes

• Bone-in, skin-on chicken thighs are the best choice for this recipe because they add a huge amount of flavour and stay incredibly juicy during the long cooking time. However, if you prefer, you can use skinless, boneless thighs; just add them to the pan about 20 minutes into the baking process, as they’ll cook faster. For drumsticks, you won’t get a perfect sear, but that’s fine—just sear them briefly and then bake for the full 45 minutes.

• A sturdy, deep skillet is ideal for this recipe. A 26 cm (10-inch) diameter and 6 cm (2.4-inch) deep pan works perfectly, allowing everything to fit snugly and cook evenly.

• If your skillet doesn't have a matching lid, don’t worry! You can simply use a lid from a larger pot, or tightly cover the pan with foil to trap the steam and ensure the rice cooks properly.

• This meal can also be cooked entirely on the stovetop, although it might change the final texture. You can either sear the chicken completely and then add it back in at the end to warm up (which keeps the skin crispy) or sear it briefly and let it finish cooking on top of the rice, which allows the chicken juices to mix in with the rice for more flavour but results in less crispy skin.

• This recipe works well with most types of long, medium, and short-grain white rice. I suggest using a long grain variety because it is less sticky. Brown rice also works beautifully, but will require a longer cooking time—about 1 hour and 15 minutes covered, followed by 10 minutes uncovered.

• For the lemon juice, you’ll need about 4 tablespoons, which typically comes from one large or two small lemons. Be sure to use all the zest from the lemon(s) for the best flavour.

• Regarding nutrition, the values are calculated per serving based on trimmed bone-in, skin-on chicken thighs. The numbers do not account for the fat that is poured out after searing the chicken, so the actual caloric content per serving will be slightly lower.