Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Servings: 5
This is another amazing dish made with classic Greek ingredients. A one-pot dish that you can easily whip up in no time! This Greek Chicken and Lemon Rice is a must-try and forever a keeper!
Ingredients
CHICKEN AND MARINADE:
1 – 2 lemons, use the zest + 4 tablespoons lemon juice
5 chicken thighs, skin on, bone-in (about 1 kg / 2 pound)
4 garlic cloves, minced
1/2 teaspoon salt
1 tablespoon dried oregano
RICE:
1 small onion, finely diced
1 1/2 tablespoons olive oil, separated
1 c. (180 grams) long-grain rice, uncooked
1 tablespoon dried oregano
3/4 teaspoon salt
Black pepper
1 1/2 c. (375 ml) chicken broth / stock
3/4 c. (185 ml) water
GARNISH:
Fresh lemon zest (highly recommended)
Finely chopped parsley or oregano (optional)
How to make One Pot Greek Chicken and Lemon Rice
Step 1: In a Ziplock bag, place the chicken marinade ingredients and mix well until blended. Set aside for at least 20 minutes up to overnight.
Step 2: When ready to cook, preheat the oven to 180 degrees C or 350 degrees F.
Step 3: Take the chicken out of the marinade. Set the marinade aside.
Step 4: In a deep, heavy-based skillet, heat half tbsp olive oil over medium-high heat. Once the oil is hot, place the chicken in the skillet skin-side-down and cook until golden brown. Flip and continue to cook the other side until golden brown. Set the chicken aside when done.
Step 5: Drain the grease and wipe the pan clean. Place the pan back on the stove and drizzle with 1 tbsp olive oil. Heat the olive oil over medium-high heat. Place the onion in the hot skillet and saute for a couple of minutes until clear. Add the rest of the rice ingredients and the reserved marinade. Simmer for about 30 seconds. Return the chicken to the pan, then put the lid on. Bake in the preheated oven for about 35 minutes. Uncover and continue to bake for additional 10 minutes or until the liquid has been absorbed and the rice is tender.
Step 6: When done, remove from the oven and let the dish rest for about 5 to 10 minutes. Garnish with parsley or oregano and fresh lemon zest. Serve and enjoy!
NUTRITION FACTS:
Serving: 431gCalories: 667cal (33%)Carbohydrates: 34.2g (11%)Protein: 75.9g (152%)Fat: 23.4g (36%)Saturated Fat: 5.8g (36%)Polyunsaturated Fat: 17.6gCholesterol: 224mg (75%)Sodium: 1408mg (61%)Fiber: 1.9g (8%)Sugar: 1.3g (1%)
Ingredients
- CHICKEN AND MARINADE:
- 1 - 2 lemons, use the zest + 4 tablespoons lemon juice
- 5 chicken thighs, skin on, bone-in (about 1 kg / 2 pound)
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1 tablespoon dried oregano
- RICE:
- 1 small onion, finely diced
- 1 1/2 tablespoons olive oil, separated
- 1 c. (180 grams) long-grain rice, uncooked
- 1 tablespoon dried oregano
- 3/4 teaspoon salt
- Black pepper
- 1 1/2 c. (375 ml) chicken broth / stock
- 3/4 c. (185 ml) water
- GARNISH:
- Fresh lemon zest (highly recommended)
- Finely chopped parsley or oregano (optional)
Instructions
Step 1: In a Ziplock bag, place the chicken marinade ingredients and mix well until blended. Set aside for at least 20 minutes up to overnight.
Step 2: When ready to cook, preheat the oven to 180 degrees C or 350 degrees F.
Step 3: Take the chicken out of the marinade. Set the marinade aside.
Step 4: In a deep, heavy-based skillet, heat half tbsp olive oil over medium-high heat. Once the oil is hot, place the chicken in the skillet skin-side-down and cook until golden brown. Flip and continue to cook the other side until golden brown. Set the chicken aside when done.
Step 5: Drain the grease and wipe the pan clean. Place the pan back on the stove and drizzle with 1 tbsp olive oil. Heat the olive oil over medium-high heat. Place the onion in the hot skillet and saute for a couple of minutes until clear. Add the rest of the rice ingredients and the reserved marinade. Simmer for about 30 seconds. Return the chicken to the pan, then put the lid on. Bake in the preheated oven for about 35 minutes. Uncover and continue to bake for additional 10 minutes or until the liquid has been absorbed and the rice is tender.
Step 6: When done, remove from the oven and let the dish rest for about 5 to 10 minutes. Garnish with parsley or oregano and fresh lemon zest. Serve and enjoy!
