Why You’ll Love This Recipe

Greek Chicken and Lemon Rice is a comforting, zesty one-pan meal featuring tender, marinated chicken cooked alongside flavorful, citrusy rice. Infused with garlic, oregano, and fresh lemon juice, this dish brings bold Mediterranean flavors to your table with minimal effort. It’s perfect for weeknight dinners or casual gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

chicken thighs or drumsticksolive oilgarlic cloveslemon juicelemon zestchicken brothlong-grain riceoregano (dried or fresh)saltblack pepperonion (optional)butter (optional)fresh parsley (for garnish)

directions

Marinate the chicken with olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper for at least 30 minutes (or up to 8 hours for deeper flavor).

Preheat your oven to 375°F (190°C).

In a large oven-safe skillet or Dutch oven, sear the marinated chicken over medium-high heat until browned on both sides. Remove and set aside.

In the same pan, add a little more oil if needed and sauté chopped onion (if using) until translucent.

Stir in the rice and toast for 1-2 minutes.

Pour in chicken broth and any leftover marinade, bringing it to a simmer.

Nestle the seared chicken back into the pan, skin-side up.

Cover the pan with a lid or foil and transfer it to the oven.

Bake for 35-40 minutes, or until the rice is fluffy and the chicken is fully cooked.

Uncover and broil for 3-5 minutes for crispy chicken skin, if desired.

Garnish with chopped fresh parsley and a squeeze of lemon before serving.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesMarination time: 30 minutes to 8 hoursCooking time: 45 minutesTotal time: 1 hour 30 minutes (including marination)

Variations

Use boneless chicken thighs for quicker cooking.

Add sliced olives or sun-dried tomatoes for extra Mediterranean flair.

Top with crumbled feta cheese just before serving.

Swap white rice for brown rice (adjust cooking time and liquid accordingly).

Mix in spinach or chopped kale before baking for added greens.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in the microwave or on the stovetop with a splash of water or broth to keep the rice moist.For freezing, store cooled portions in freezer-safe containers for up to 2 months. Thaw overnight and reheat thoroughly.

FAQs

Can I use chicken breast instead of thighs?

Yes, but be mindful not to overcook as breasts can dry out faster.

Do I need to rinse the rice?

Rinsing helps remove excess starch and prevents the rice from becoming gummy.

Can I make this dish ahead?

Yes, marinate the chicken and prep the rice mixture in advance. Assemble and bake when ready to serve.

What if I don’t have an oven-safe pan?

Transfer everything to a baking dish after searing and cover tightly with foil.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch.

Why is my rice undercooked?

Make sure the pan is well covered during baking and that you’re using the correct amount of liquid.

How do I get crispy chicken skin?

Broil the dish for a few minutes after baking, keeping a close eye to avoid burning.

What herbs go well with this dish?

Oregano, thyme, rosemary, and parsley all pair beautifully with the lemony flavors.

Is this dish gluten-free?

Yes, it’s naturally gluten-free if all ingredients used are certified gluten-free.

Can I double the recipe?

Yes, just make sure to use a large enough pan or divide between two pans for even cooking.

Conclusion

Greek Chicken and Lemon Rice is a bright, hearty, and satisfying dish that delivers robust flavor in every bite. With its tender, zesty chicken and fragrant, lemon-infused rice, this Mediterranean classic is sure to become a household favorite. Serve it straight from the oven and enjoy a wholesome, one-pot meal that’s as delicious as it is easy.