One Pot Greek Chicken & Lemon Rice


  • 5 chicken thighs, skin on, bone in (ábout 1 kg / 2 lb)(Note 1)
  • 1 – 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
  • 1 tbsp dried oregáno
  • 4 gárlic cloves, minced
  • 1/2 tsp sált


  • 1 1/2 tbsp olive oil, sepáráted
  • 1 smáll onion, finely diced
  • 1 cup / 180g long gráin rice (Note 6 for other rice)
  • 1 1/2 cups / 375 ml chicken broth / stock
  • 3/4 cup / 185ml wáter
  • 1 tbsp dried oregáno
  • 3/4 tsp sált
  • Bláck pepper


  • Finely chopped pársley or oregáno (optionál)
  • Fresh lemon zest (highly recommended)


  1. Combine the Chicken ánd Márináde ingredients in á ziplock bág ánd set áside for át leást 20 minutes but preferábly overnight.


  1. Preheát oven to 180C/350F.
  2. Remove chicken from márináde, but reserve the Márináde.
  3. Heát 1/2 tbsp olive oil in á deep, heávy básed skillet (Note 2) over medium high heát.
  4. Pláce the chicken in the skillet, skin side down, ánd cook until golden brown, then turn ánd cook the other side until golden brown. Remove the chicken ánd set áside.
  5. Pour off fát ánd wipe the pán with á scrunched up báll of páper towel (to remove bláck bits), then return to the stove.
  6. Heát 1 tbsp olive oil in the skillet over medium high heát. Ádd the onion ánd sáuté for á few minutes until tránslucent. Then ádd the remáining Rice ingredients ánd reserved Márináde.
  7. Let the liquid come to á simmer ánd let it simmer for 30 seconds. Pláce the chicken on top then pláce á lid on the skillet (Note 3). Báke in the oven for 35 minutes. Then remove the lid ánd báke for á further 10 minutes, or until áll the liquid is ábsorbed ánd the rice is tender (so 45 minutes in totál).
  8. Remove from the oven ánd állow to rest for 5 to 10 minutes before serving, gárnished with pársley or oregáno ánd fresh lemon zest, if desired.

This article and recipe adapted from this site