One Pot Greek Chicken and Lemon Rice
Recipe from Nagi & Dozer - RecipeTin Eats · original post
The best chicken and rice recipe in the world!! This is not an authentic Greek dish (as far as I know!) but it is made using classic Greek ingredients. The beauty of this is that it is all made in one pot / pan. Cooking the rice with the chicken on top adds extra flavour to the rice because the chicken juices get soaked up by the rice. MARINATING TIME: 20 minutes to overnight. {Recipe video above} SCALE RECIPE using servings slider - hover mouse over Servings.
Ingredients
- chicken thighs — skin on and bone in1 kg
- lemons — zested and juiced2 ea
- dried oregano — 2 tbsp8 g
- garlic cloves — minced4 ea
- salt — 1 ¼ tsp7.5 g
- olive oil — 1 ½ tbsp30 ml
- small onion — finely diced1 ea
- long grain rice180 g
- chicken stock375 ml
Method
- 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 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
- Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
- Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
- Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
- Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
- Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
One Pot Greek Fish and Lemon Rice
- 750 g Firm white fish fillets instead of chicken thighs
- 375 ml Vegetable stock instead of chicken stock
Marinate the fish for only 20 to 30 minutes and do not sear it; bake the rice covered for 35 minutes, then lay the fish on top and bake uncovered for the last 12 to 15 minutes.
Vegetarian
One Pot Greek Chickpea and Lemon Rice
- 550 g Chickpeas instead of chicken thighs
- 375 ml Vegetable stock instead of chicken stock
Skip the searing: marinate the drained chickpeas, stir them into the rice with the stock and marinade, then bake covered for 35 minutes and uncovered for 10.
Vegan
One Pot Greek Chickpea and Lemon Rice
- 550 g Chickpeas instead of chicken thighs
- 375 ml Vegetable stock instead of chicken stock
Skip the searing: marinate the drained chickpeas, stir them into the rice with the stock and marinade, then bake covered for 35 minutes and uncovered for 10.
Gluten-free
- 375 ml Gluten-free chicken stock instead of chicken stock
Nothing changes in the cooking.
Swaps are suggestions — check labels if you are cooking for an allergy.
Watch it on Instagram
What it costs, and where to buy it
Each item at whichever of your shops sells it cheapest.
Shops to compare
We couldn’t price enough of this recipe to say what it costs yet.
Not priced
- chicken thighs · 1 kg
- lemons · 2 items
- dried oregano · 8 g
- garlic cloves · 4 items
- salt · 7.5 g
- olive oil · 30 ml
- small onion · 1 item
- long grain rice · 180 g
- chicken stock · 375 ml