One-Pot Greek Lemon Chicken and Rice

Name: One-Pot Greek Lemon Chicken and Rice
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 5
Ingredients: 5 pieces chicken thighs, skin on, bone in; 1 cup long-grain rice; 1 1/2 cup chicken broth / stock; 1 piece small onion, finely diced; 2 pieces lemons, use the zest + 4 tbsp lemon juice; 4 pieces garlic cloves, minced; 1 1/2 tbsp olive oil, separated; 3/4 cup water; 1 tbsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 tbsp Finely chopped parsley or oregano; 1 tsp Fresh lemon zest

A vibrant and effortless one-pan meal featuring juicy roasted chicken thighs and fluffy rice infused with lemon, garlic, and oregano. This Mediterranean-inspired dinner delivers big flavors with minimal cleanup, making it a perfect weeknight staple.

Servings5 Portions

Prep Time10 Mins

Cook Time50 Mins

Difficulty

Intermediate

Ingredients

chicken thighs, skin on, bone in
5 pieces
long-grain rice
1 cup
chicken broth / stock
0.5 cup
small onion, finely diced
1 piece
lemons, use the zest + 4 tbsp lemon juice
2 pieces
garlic cloves, minced
4 pieces
olive oil, separated
0.5 tbsp
water
0.8 cup
dried oregano
1 tbsp
salt
0.5 tsp
black pepper
0.3 tsp
Finely chopped parsley or oregano
1 tbsp
Fresh lemon zest
1 tsp

Step-by-Step Instructions

In a large bowl or resealable bag, combine the chicken thighs with the lemon zest, lemon juice, dried oregano, minced garlic, and salt. Marinate for at least 20 minutes, or ideally overnight in the refrigerator for the best flavor.

Preheat your oven to 180°C (350°F). Remove the chicken from the marinade, making sure to reserve the marinade liquid for the rice.

Heat 1/2 tbsp of olive oil in a deep, heavy-based oven-proof skillet over medium-high heat. Place the chicken skin-side down and cook until the skin is golden and crispy. Flip and sear the other side briefly, then remove the chicken and set aside.

Carefully pour off the excess fat from the skillet and wipe it with a paper towel to remove any burnt bits.

Return the skillet to the stove and heat the remaining 1 tbsp of olive oil. Add the diced onion and sauté for a few minutes until translucent and soft.