Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Yield: 4
This one-pot meal with juicy chicken and incredibly flavorful rice pilaf is a must and for keeps! It is super easy to throw together any time of the week. So good, and impressive, you can even serve this when you have guests coming over.
Ingredients
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2 tbsp olive oil
4-6 chicken thighs, bone-in, and skin on
1 yellow onion, diced
1 c. white rice, uncooked
2 c. chicken stock
1 tsp dried oregano
1 tbsp garlic, minced
2 lemons, zested and juiced
parsley, minced for garnish (optional)
Kosher salt and pepper, to taste
How to make One Pot Greek Chicken and Rice
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Over high heat, heat the cast-iron skillet.
Step 3: Sprinkle all sides of the chicken with Kosher salt and black pepper.
Step 4: Once the oil is hot, add the chicken to the skillet, skin-side down, and sear for about 4 to 5 minutes or until brown. Flip and continue to cook the other side for another 3 to 4 minutes.
Step 5: Transfer the chicken to a plate or push them to the other side of the skillet.
Step 6: In the same skillet, heat the olive oil over medium-high heat. Then, add the onions and cook for about 3 to 4 minutes.
Step 7: Add the lemon zest and garlic cloves to the skillet once the onions are mostly melted. Continue to cook for 30 seconds more while stirring.
Step 8: Now, add the uncooked rice and cook for a minute more before adding in the chicken stock and lemon juice. Next, add the oregano and return the chicken to the skillet, skin-side up.
Step 9: Tent with foil and place in the preheated oven. Bake for about 45 to 50 minutes.
Step 10: Remove from the oven when done and serve immediately with extra lemons on the side. Enjoy!
Nutrition Facts:
Calories: 439kcal | Carbohydrates: 50g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 111mg | Sodium: 277mg | Potassium: 571mg | Fiber: 3g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 31.5mg | Calcium: 59mg | Iron: 2.1mg
Ingredients
- 2 tbsp olive oil
- 4-6 chicken thighs, bone-in, and skin on
- 1 yellow onion, diced
- 1 c. white rice, uncooked
- 2 c. chicken stock
- 1 tsp dried oregano
- 1 tbsp garlic, minced
- 2 lemons, zested and juiced
- parsley, minced for garnish (optional)
- Kosher salt and pepper, to taste
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Over high heat, heat the cast-iron skillet.
Step 3: Sprinkle all sides of the chicken with Kosher salt and black pepper.
Step 4: Once the oil is hot, add the chicken to the skillet, skin-side down, and sear for about 4 to 5 minutes or until brown. Flip and continue to cook the other side for another 3 to 4 minutes.
Step 5: Transfer the chicken to a plate or push them to the other side of the skillet.
Step 6: In the same skillet, heat the olive oil over medium-high heat. Then, add the onions and cook for about 3 to 4 minutes.
Step 7: Add the lemon zest and garlic cloves to the skillet once the onions are mostly melted. Continue to cook for 30 seconds more while stirring.
Step 8: Now, add the uncooked rice and cook for a minute more before adding in the chicken stock and lemon juice. Next, add the oregano and return the chicken to the skillet, skin-side up.
Step 9: Tent with foil and place in the preheated oven. Bake for about 45 to 50 minutes.
Step 10: Remove from the oven when done and serve immediately with extra lemons on the side. Enjoy!
