One Pot Greek Chicken & Lemon Rice

This is not an authentic Greek dish (as far as I know!) but it is made using classic Greek ingredients. The beauty of this is that it is all made in one pot / pan. Cooking the rice with the chicken on top adds extra flavour to the rice because the chicken juices get soaked up by the rice. 

One Pot Greek Chicken & Lemon Rice

  1. 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)(Note 1)
  2. 1 - 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
  3. 1 tbsp dried oregano
  4. 4 garlic cloves, minced
  5. 1/2 tsp salt

  1. 1 1/2 tbsp olive oil, separated
  2. 1 small onion, finely diced
  3. 1 cup / 180g long grain rice (Note 6 for other rice)
  4. 1 1/2 cups / 375 ml chicken broth / stock
  5. 3/4 cup / 185ml water
  6. 1 tbsp dried oregano
  7. 3/4 tsp salt
  8. Black pepper

  1. Finely chopped parsley or oregano (optional)
  2. Fresh lemon zest (highly recommended)

  1. Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
  1. Preheat oven to 180C/350F.
  2. Remove chicken from marinade, but reserve the Marinade.
  3. Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
  4. Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.