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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!

Course Dinner, Main Course
Cuisine Greek
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6



  • 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


  1. Preheat oven to Gas Mark 4, 180 degrees C

  2. 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.

  3. 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.

Recipe Notes

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.