One Pot Greek Lemon Chicken and Rice – To say that this is one of my favourite dishes, would be a massive understatement. It is absolutely delicious and you only need one pot to make it!
The one pot chicken and rice concept is hardly a new one when it comes to Indians. We love squashing everything into one pot- meat, rice, potatoes, other veg…and I am not just talking about biryanis here. Anyone from a south asian background knows all about akhnis and pulaos too. AKA the best food ever for both the cook and the eater.
This dish is inspired by the flavours of Greek cuisine which I just love.
Ingredients in One Pot Greek Chicken and Lemon Rice
Rice – Obvs
Chicken Thighs (Skin on or off)
Salt and Pepper
How to make One Pot Greek Lemon Chicken and Rice
So how is it made? Pretty simple really. First the chicken is seared in the pan and then onion is browned in the same pot, garlic is added then oregano and stock before rice is added. The chicken is popped back on top of the rice and then it all goes into the oven. Whilst baking, the stock, lemon and juices from the chicken come together to flavour the rice in the most beautiful way. I cannot explain to you how much you will enjoy this dish but what I will say is that it is part of a series of one pot chicken thighs and rice dishes. Once you start you can’t stop type of thing!
This is the type of dish I simply cannot talk about without my mouth watering. It is a family fave for a reason!
Another one pot recipe we love:
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One Pot Greek Lemon Chicken and Rice
One Pot Greek Lemon Chicken and Rice - To say that this is one of my favourite dishes, would be a massive understatement. It is absolutely delicious and you only need one pot to make it!
- 6 Chicken Thighs Bone in, Skin on or off
- 2 Lemons Juice only
- 5 - 6 cloves Garlic crushed
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Oil
- 1 Onion diced
- 4 cloves Garlic crushed
- 1 cup Long Grain Rice
- 2 cups Chicken Stock 500 ml
- 1/4 cup Water 65ml
- 1 tsp Oregano dried
- 1 sprig Thyme Leaves
- 3/4 tsp Salt
- Pinch Black Pepper
Preheat oven to Gas Mark 4, 180 degrees C
Marinade the chicken in lemon juice, garlic, salt and pepper for 30 minutes.
Heat oil in a large non stick pot over high heat. Add the chicken (reserving the marinade) and brown for 4 minutes each side, then set aside.
Wipe the pot clean and add oil, then onion and zest. Cook for 8 - 10 minutes until golden brown. Stir in the garlic and cook for an additional minute.
Stir in rice, marinade, stock, water, oregano, salt and pepper. Bring to a boil and then simmer briefly. Add the chicken on top. Add a lid to the pot or foil. Bake in the oven for 25 - 30 minutes. Remove the lid and cook for a further 5 minutes.
It can be made with chicken breast but it is nowhere near as juicy. Still delicious though. To make with chicken breast, add the breast to the pot after the rice has been in the oven after 25 minutes.