One-Pot Greek Chicken and Lemon Rice
If you love big flavor with minimal effort, this One-Pot Greek Chicken and Lemon Rice is about to be your new favorite dinner. Juicy, golden chicken thighs cook right on top of fragrant lemony rice that soaks up all the delicious juices.
It’s packed with classic Greek flavors like oregano, garlic, and lemon, and everything cooks in one pot, so there’s less mess and more flavor.
Marinate the chicken for 20 minutes or overnight, whatever fits your day. One bite and you’ll see why this one’s a keeper!
Why You’ll Love This Recipe
There’s so much to love about this dish, but that fragrant lemon rice might be my favorite part. It cooks right under the chicken, soaking up all the savory juices.
It’s also a true one-pot meal. Golden chicken thighs and fluffy rice bake together, so there’s barely any cleanup.
And it’s full of bright Greek flavors: lemon, garlic, and oregano in every bite.
Let’s cook!
Ingredients You’ll Need
This one-pot Greek chicken is made with simple, fresh ingredients.
- Bone-In, Skin-On Chicken Thighs – seared until golden and juicy.
- Lemon Zest and Juice – the bright star of the marinade.
- Dried Oregano – classic Greek flavor in both the marinade and rice.
- Garlic and Salt – season the chicken.
- Olive Oil and Onion – the base of the rice.
- Long-Grain Rice – cooks up fluffy and separate.
- Chicken Broth and Water – cook the rice with plenty of flavor.
- Parsley, Oregano, and Lemon Zest – for garnish.
Step-by-Step Instructions
First, marinate. Combine the chicken with the marinade ingredients and marinate for at least 20 minutes, or overnight.
Next, sear the chicken. Preheat the oven to 350°F (180°C). Remove the chicken from the marinade, reserving the marinade. Sear skin-side down in ½ tbsp olive oil until golden, then flip and brown the other side. Set aside.
Now start the rice. Wipe the skillet, heat 1 tbsp olive oil, and sauté the onion until translucent. Stir in the rice, reserved marinade, broth, water, oregano, salt, and pepper.
Then bake. Simmer for 30 seconds, place the chicken on top, cover, and bake for 35 minutes. Uncover and bake for 10 more minutes, until the rice is tender.
Finally, rest. Let it rest for 5–10 minutes, then garnish with parsley, oregano, and lemon zest.
That’s it! A complete dinner in one pot.
Expert Tips
Wipe the skillet after searing. Removing burnt bits keeps the rice tasting clean.
Use long-grain rice. Avoid paella or risotto rice, which turn sticky.
Rest before serving. It lets the rice finish absorbing the liquid.
Sear lemon slices. Add them to the pan after the chicken for extra flavor.
Recipe Variations
I love this dish as it is, but it’s easy to change up.
Use boneless, skinless thighs, adding them 20 minutes into baking. Drumsticks work too.
Try jasmine or brown rice, increasing the cooking time for brown rice.
Prefer the stovetop? Simmer the rice covered for 12–15 minutes, then add the chicken back to reheat.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheat in the microwave with a splash of water to keep the rice moist.
Serving Suggestions
Serve with a Greek salad, marinated cucumber and tomato salad, or warm pita and hummus.
A dollop of tzatziki on top is delicious too.
Recipe FAQs
1. Can I use chicken breasts?
Yes, but they may be drier than thighs.
2. Can I marinate overnight?
Yes! Overnight gives the best flavor.
3. Can I make it on the stovetop?
Yes. Simmer the rice covered for 12–15 minutes instead of baking.
4. What rice works best?
Long-grain rice. Jasmine and brown rice work too.
5. Why is my rice still hard?
Bake it a few minutes longer covered, adding a splash of broth if needed.
You May Also Love
If this Greek chicken and lemon rice has you craving more Mediterranean dinners, here are a few more favorites I think you’ll enjoy. They’re all bright and full of flavor.
- Greek Lemon Chicken and Potatoes – zesty chicken and potatoes roasted together.
- Slow Cooker Greek Chicken – tender, lemony chicken made easy.
- Greek Chicken Bowls – juicy chicken and fresh veggies in one bowl.
- Greek Meatballs with Orzo – cozy, lemony, and full of flavor.
- One-Pot Chicken and Rice – tender chicken and fluffy rice in one pot.
Save a few of these for later, and you’ll always have something delicious to make!
One-Pot Greek Chicken and Lemon Rice
Ingredients
For the Chicken Marinade:
- 5 bone-in, skin-on chicken thighs (about 1 kg / 2 lbs)
- Zest of 1–2 lemons + 4 tbsp lemon juice
- 1 tbsp dried oregano
- 4 garlic cloves, minced
- ½ tsp salt
For the Rice:
- 1½ tbsp olive oil, divided
- 1 small onion, finely diced
- 1 cup (180g) long-grain rice, uncooked
- 1½ cups (375 ml) chicken broth
- ¾ cup (185 ml) water
- 1 tbsp dried oregano
- ¾ tsp salt
- Black pepper, to taste
For Garnish (Optional):
- Chopped parsley or oregano
- Fresh lemon zest
Instructions
Marinate the Chicken:
- In a ziplock bag or bowl, combine the chicken with all marinade ingredients.
- Let it marinate for at least 20 minutes (or overnight for best results).
Cook the Chicken and Rice:
- Preheat the oven to 180°C/350°F.
- Remove chicken from the marinade, reserving the leftover marinade.
- Heat ½ tbsp olive oil in a deep, heavy-bottomed skillet over medium-high heat.
- Sear the chicken, skin-side down, until golden brown. Flip and cook the other side until golden. Remove and set aside.
- Wipe the skillet to remove burnt bits, then heat 1 tbsp olive oil over medium-high heat.
- Sauté the onion until translucent. Stir in the rice, reserved marinade, broth, water, oregano, salt, and black pepper.
- Bring to a simmer for 30 seconds, then place the chicken on top.
- Cover with a lid (or foil) and bake for 35 minutes.
- Remove the lid and bake for an additional 10 minutes, until the liquid is fully absorbed and rice is tender.
- Let the dish rest for 5–10 minutes before serving.
- Garnish with chopped parsley, oregano, and fresh lemon zest.
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- Chicken Substitutions: Boneless, skinless thighs work too; add them 20 minutes into baking. Drumsticks are also an option, though they won’t sear as well. Chicken breasts can be used but may be drier.
- Rice Options: Works best with long-grain rice but also suitable for jasmine, brown rice (increase cooking time), and wild rice. Avoid paella or risotto rice.
- Stovetop Method: Instead of baking, simmer the rice covered on the stove for 12–15 minutes. Add the chicken back in toward the end to reheat.
- Lemon Slices: Try searing lemon slices in the pan after cooking the chicken for extra flavor.
