Description
This One Pot Greek Chicken and Lemon Rice dish is a flavorful and aromatic meal that combines tender chicken with zesty lemon-infused rice. Perfect for a cozy dinner or entertaining guests.
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
Garnish
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
Instructions
- Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
- Preheat oven to 180°C/350°F.
- Remove chicken from marinade, but reserve the Marinade.
- Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown, then set aside.
- Sauté onion in the skillet, add Rice ingredients and reserved Marinade. Simmer briefly, place chicken on top, cover, and bake for 45 minutes.
- Rest the dish for 5-10 minutes before serving, garnished with parsley or oregano and fresh lemon zest.
Notes
- I use bone-in, skin-on chicken thighs for more flavor.
- Ensure to use a deep, heavy-based skillet for cooking.
- Alternative stovetop cooking method detailed in the recipe notes.
- Recipe can be adjusted for different rice types.
- Be mindful of lemon juice and zest quantities for flavor balance.
Nutrition
- Serving Size: 431g
- Calories: 667 cal
- Sugar: 1.3g
- Sodium: 1408mg
- Fat: 23.4g
- Saturated Fat: 5.8g
- Unsaturated Fat: 17.6g
- Carbohydrates: 34.2g
- Fiber: 1.9g
- Protein: 75.9g
- Cholesterol: 224mg
