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.
I am always reluctant to say something comes from a certain part of the world so here is a disclaimer. This is not an authentic Greek recipe. One of my fave flavour complications is Greek. I love the fresh flavours of lemon with any dish both sweet or savoury and Greek cuisine allows me ample lemon thank you very much.
EVERYONE loves this dish. Yes its a huge promise. The rice is as flavourful as the chicken which is rare. Usually it all works together beautifully but the rice is not as falvorsome as the meat (except in the case of the biryani). In this case, the rice is so beautifully yummy that you will have to hold yourself back from eating it all in one go.
So how is it made? Pretty simple really. First the chicken is seared in the pan and then the 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!
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 Skin less, Bone in
- 2 Lemons Zest (for rice) and Juice (for chicken) of
- 4 cloves Garlic crushed
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 tbsp Oil
- 1 Onion diced
- 1 clove Garlic crushed
- 1 cup Long Grain Rice
- 2 cups Chicken Stock 500 ml
- 1/4 cup Water 65ml
- 1 tbsp Oregano dried
- 3/4 tsp Salt
- Pinch Black Pepper
Preheat oven to Gas Mark 4, 180 degrees C
Marinade the chicken in lemon juice (not zest), 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 to brown, then set aside.
Wipe the pot clean and add oil, then onion and zest. Cook for 5 - 7 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 40 minutes. Remove the lid and cook for a further 5 minutes.
This tastes incredible with skin on chicken but I removed it to make it less calorific.
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.