Prep time: 10 mins | Cook time: 50 mins | Total time: 1 hr | Servings: 5
This is the best chicken dish in town! Another one-pot wonder with lush chicken over rice. A mouthwatering Green chicken and lemon rice that’s packed with Greek flavors!
Ingredients
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CHICKEN AND MARINADE:
4 garlic cloves, minced
5 chicken thighs, skin on, bone-in (about 1 kg / 2 pounds)
1 tablespoon dried oregano
1/2 teaspoon salt
1-2 lemons, use the zest + 4 tablespoons of lemon juice
RICE:
1 small onion, finely diced
1 1/2 tablespoons olive oil, separated
1 c. (180 grams) long-grain rice, uncooked
3/4 c. (185 ml) water
1 1/2 c. (375 ml) chicken broth/stock
3/4 teaspoon salt
Black pepper
1 tablespoon dried oregano
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 and marinade ingredients. Seal and combine the ingredients. Keep the bag aside for at least 20 minutes or overnight.
Step 2: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 3: After 20 minutes (or overnight), take the chicken from the marinade, keeping the marinade aside.
Step 4: In a deep, heavy-based skillet, heat half tbsp olive oil over medium-high heat. Add the chicken to the hot oil, skin-side down, and cook until the first side is golden brown. Flip and continue to cook the other side until golden brown. Set the chicken aside when done.
Step 5: Discard the grease and wipe the black bits using paper towels. Drizzle another 1 tbsp olive oil into the pan and heat over medium-high heat. Then, add the onion and saute for a couple of minutes until translucent. Next, add the rest of the rice ingredients including the reserved marinade. Simmer for about 30 seconds, then return the chicken to the pan. Cover and transfer to the preheated oven. Bake for about 35 minutes. Uncover and continue to bake for 10 minutes more 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, and serve. Enjoy!
NUTRITION FACTS:
Serving: 431 Calories: 667cal (33%) | Carbohydrates: 34.2g (11%) | Protein: 75.9g (152%) | Fat: 23.4g (36%) | Saturated Fat: 5.8g (36%) | Polyunsaturated Fat: 17.6g | Cholesterol: 224mg (75%) | Sodium: 1408mg (61%) | Fiber: 1.9g (8%) | Sugar: 1.3g (1%)
Ingredients
- CHICKEN AND MARINADE:
- 4 garlic cloves, minced
- 5 chicken thighs, skin on, bone-in (about 1 kg / 2 pounds)
- 1 tablespoon dried oregano
- 1/2 teaspoon salt
- 1-2 lemons, use the zest + 4 tablespoons of lemon juice
- RICE:
- 1 small onion, finely diced
- 1 1/2 tablespoons olive oil, separated
- 1 c. (180 grams) long-grain rice, uncooked
- 3/4 c. (185 ml) water
- 1 1/2 c. (375 ml) chicken broth/stock
- 3/4 teaspoon salt
- Black pepper
- 1 tablespoon dried oregano
- GARNISH:
- Fresh lemon zest (highly recommended)
- Finely chopped parsley or oregano (optional)
Instructions
Step 1: In a ziplock bag, place the chicken and marinade ingredients. Seal and combine the ingredients. Keep the bag aside for at least 20 minutes or overnight.
Step 2: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 3: After 20 minutes (or overnight), take the chicken from the marinade, keeping the marinade aside.
Step 4: In a deep, heavy-based skillet, heat half tbsp olive oil over medium-high heat. Add the chicken to the hot oil, skin-side down, and cook until the first side is golden brown. Flip and continue to cook the other side until golden brown. Set the chicken aside when done.
Step 5: Discard the grease and wipe the black bits using paper towels. Drizzle another 1 tbsp olive oil into the pan and heat over medium-high heat. Then, add the onion and saute for a couple of minutes until translucent. Next, add the rest of the rice ingredients including the reserved marinade. Simmer for about 30 seconds, then return the chicken to the pan. Cover and transfer to the preheated oven. Bake for about 35 minutes. Uncover and continue to bake for 10 minutes more 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, and serve. Enjoy!
