Description
This One Pot Greek Chicken and Lemon Rice is a flavorful, comforting dish featuring tender chicken thighs marinated in zesty lemon juice and oregano, cooked alongside fragrant long-grain rice simmered in chicken broth. Perfect for an easy weeknight dinner or meal prep, all the flavors meld beautifully in a single pot, making it both delicious and convenient.
Ingredients
Scale
Chicken and Marinade
- 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
- Zest of 1-2 lemons
- 4 tbsp lemon juice
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tbsp olive oil (from the 1 1/2 tbsp total, separated)
Rice and Cooking
- 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, to taste
- 1 tbsp olive oil (remaining from the 1 1/2 tbsp total, separated)
For Garnish (Optional)
- Finely chopped parsley or oregano
- Fresh lemon zest
Instructions
- Marinate the Chicken: In a ziplock bag, combine the chicken thighs with lemon zest, lemon juice, dried oregano, minced garlic, salt, and 1/2 tablespoon olive oil. Seal and massage the marinade into the chicken. Let it rest for at least 20 minutes or preferably overnight in the refrigerator to allow flavors to infuse.
- Prepare the Rice Base: Heat the remaining 1 tablespoon olive oil in a large deep skillet or pot over medium heat. Add the finely diced onion and sauté until translucent and fragrant, about 3-4 minutes.
- Add Rice and Seasonings: Stir in the uncooked long grain rice, dried oregano, salt, and freshly ground black pepper. Cook for another 1-2 minutes to toast the rice lightly and develop flavor.
- Add Liquids and Simmer: Pour in the chicken broth and water mixture. Stir to combine, then bring to a gentle boil.
- Cook Chicken with Rice: Nestle the marinated chicken thighs skin side up on top of the rice mixture. Cover the pot and reduce heat to low. Let everything simmer gently for about 40-45 minutes or until the rice is fully cooked and chicken is tender and reaches an internal temperature of 165°F (74°C).
- Finish and Garnish: Remove from heat and let the dish rest, covered, for 5 minutes to absorb remaining moisture. Garnish with finely chopped parsley or oregano and extra fresh lemon zest for a bright finish. Serve hot straight from the pot for a cozy and complete meal.
Notes
- Marinating overnight will yield the most flavorful and tender chicken.
- You can substitute chicken thighs with chicken breasts but adjust cooking time accordingly.
- Using bone-in, skin-on thighs gives the best flavor and moistness.
- Long grain rice is preferable to avoid a mushy texture; rinsing rice before cooking is optional.
- Add extra fresh lemon juice before serving if a more pronounced citrus note is desired.
- Adjust salt and pepper to taste, especially if using low-sodium broth.
