One Pot Greek Chicken and Lemon Rice
Recipe video above. 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.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 chicken thighs, skin on, bone in ((about 1 kg / 2 lb) (Note 1))
- 1 - 2 lemons, use the zest + 4 tbsp lemon juice ((Note 7))
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- 1/2 tsp salt
- 1 1/2 tbsp olive oil, separated
- 1 small onion, finely diced
- 1 cup (180g) long grain rice (, uncooked (Note 6))
- 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
- Finely chopped parsley or oregano (optional)
- Fresh lemon zest (highly recommended)
Instructions
- 1
Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
- 2
Preheat oven to 180°C/350°F.
- 3
Remove chicken from marinade, but reserve the Marinade.
- 4
Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
- 5
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.
- 6
Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
- 7
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.
- 8
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).
- 9
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.