This one pot Greek chicken and lemon rice pairs crisp skinned chicken thighs with fluffy rice cooked in a lemon, oregano, and garlic scented broth, all in a single pot. Plan on about 1 hour 15 minutes, most of it hands off.
The thighs marinate briefly in lemon juice, zest, oregano, and garlic, then brown in the pot so the fat renders and flavors the rice that cooks underneath. Everything simmers together until the rice absorbs the juices and the chicken turns tender. It is a satisfying weeknight dinner with very little cleanup.
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Why This Greek Chicken and Lemon Rice Recipe Works
Browning the thighs first renders the skin and leaves a layer of savory fat behind. The onion and rice cook in that fat, so every grain tastes like roasted chicken.
Lemon works at two stages. The juice and zest in the marinade season the meat, while fresh zest sprinkled on at the end adds a bright, aromatic finish that cooking would dull.
Cooking the rice in a mix of broth and water gives it a savory base without making it salty. Resting the covered pot off the heat lets the grains finish steaming so they turn fluffy instead of mushy.
Ingredients for Greek Chicken and Lemon Rice
- 5 bone in skin on chicken thighs (about 2 lb)
- 2 tsp lemon zest, plus extra for garnish
- 4 tbsp fresh lemon juice
- 1 tbsp dried oregano, for the marinade
- 4 cloves garlic, minced
- 1/2 tsp kosher salt, for the marinade
- 1 1/2 tbsp olive oil, divided
- 1 small yellow onion, finely diced
- 1 cup long grain white rice, uncooked
- 1 1/2 cups low sodium chicken broth
- 3/4 cup water
- 1 tbsp dried oregano, for the rice
- 3/4 tsp kosher salt, for the rice
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley, for garnish
Chicken thighs. Bone in, skin on thighs stay juicy during the simmer and release fat that flavors the rice. Skinless thighs also work but will not brown as well.
Lemon. Use zest and juice in the marinade, and save a little zest for the end. Fresh lemons make a big difference here.
Oregano. Dried Greek or Mediterranean oregano gives the classic flavor. It goes into both the marinade and the rice.
Long grain rice. Basmati or regular long grain white rice stays separate and fluffy. Do not use short grain or instant rice.
Broth and water. Low sodium chicken broth gives savory flavor and lets you control the salt. The extra water keeps the broth from tasting too intense.
Onion and garlic. The onion softens in the chicken fat to form the flavor base, and the marinated garlic joins it near the end so it does not scorch.
How to Make Greek Chicken and Lemon Rice
1. Marinate the chicken. Combine the chicken, 2 teaspoons of lemon zest, 4 tablespoons of lemon juice, 1 tablespoon of oregano, the garlic, 1/2 teaspoon of salt, and 1/2 tablespoon of the olive oil in a zip top bag. Turn to coat and refrigerate for at least 20 minutes, or overnight for deeper flavor.
2. Brown the thighs. Heat 1 tablespoon of olive oil in a large pot or deep skillet with a lid over medium high heat. Lift the chicken from the bag, leaving the garlic and extra marinade behind, and place it skin side down in the pot. Cook for 5 to 7 minutes until deeply golden, then flip and cook 2 minutes more. Move the chicken to a plate.
3. Cook the onion. Reduce the heat to medium and cook the onion in the rendered fat for 2 to 3 minutes until softened. Add the reserved garlic and cook for 30 seconds.
4. Toast the rice. Add the rice and stir for 1 minute to coat the grains in the fat.
5. Add the liquid. Pour in the broth, water, and any extra marinade, then stir in the remaining 1 tablespoon of oregano, 3/4 teaspoon of salt, and the pepper. Scrape up the browned bits from the bottom of the pot and bring to a simmer.
6. Simmer covered. Set the chicken skin side up on top of the rice, cover, and cook over low heat for 25 minutes, until the rice is tender and the chicken reaches 175 degrees F near the bone.
7. Rest and serve. Turn off the heat and let the pot sit covered for 5 to 10 minutes. Loosen the rice with a fork, garnish with lemon zest and parsley, and serve.
How to Serve Greek Chicken and Lemon Rice
Serve the chicken and rice straight from the pot with extra lemon wedges and a sprinkle of parsley. A crisp Italian house salad and a plate of air fryer asparagus make it a complete dinner. For another green side, add air fryer broccoli with Parmesan, and set out a basket of fluffy homemade dinner rolls to catch the lemony juices.
How to Store and Reheat Greek Chicken and Lemon Rice
Remove the chicken from the bones if you like, then refrigerate the chicken and rice in an airtight container within two hours for 3 to 4 days. Cooked rice should cool quickly, so spread it in a shallow container rather than leaving it in the hot pot. Reheat in a skillet or microwave with a splash of water or broth until steaming hot, at least 165 degrees F. The leftovers freeze for up to 2 months.
Tips and Variations for Greek Chicken and Lemon Rice
Marinate overnight. Eight hours gives juicier chicken and a deeper lemon and oregano flavor than 20 minutes.
Dry the skin. Pat the chicken dry before browning so the skin crisps instead of steaming.
Use a heavy pot. A Dutch oven or heavy deep skillet with a snug lid holds steady heat and traps steam for fluffy rice.
Do not stir. Once the lid is on, leave it alone. Lifting it lets steam escape and can leave the rice uneven.
Crisp the skin. For crispier skin, slide the uncovered pot under the broiler for 2 to 3 minutes at the end, watching closely.
Add vegetables. Stir in a cup of frozen peas or a handful of chopped spinach after the rest for color and freshness.
Try other cuts. Bone in drumsticks work with the same timing. Boneless thighs need only 15 to 18 minutes of simmering.
Cool rice quickly. Cooked rice should be refrigerated within two hours. For general guidance on rice food safety, see this University of Maine Cooperative Extension rice article.
Frequently Asked Questions About Greek Chicken and Lemon Rice
Can I use boneless chicken for greek chicken and lemon rice?
Yes. Boneless thighs finish in about 15 to 18 minutes of covered simmering, so check the rice and the chicken a little early.
Can I make greek chicken and lemon rice in the oven?
Yes. After adding the liquid and chicken, cover the pot tightly and bake at 375 degrees F for 35 to 40 minutes, then rest for 10 minutes.
What rice is ideal for greek chicken and lemon rice?
Long grain white rice such as basmati or regular long grain. Short grain rice becomes sticky, and brown rice needs more liquid and time.
Why is my rice undercooked?
The lid may not have sealed well or the heat was too high. Add 1/4 cup of hot water, cover, and cook over low heat for 5 more minutes.
Can I make this dish ahead?
Marinate the chicken a day ahead and cook just before serving. The finished dish also reheats well for 3 to 4 days.
One Pot Greek Chicken and Lemon Rice
Equipment
- Large pot or Dutch oven with lid
- Zip top bag
- zester
- Instant read thermometer
Ingredients
Main Ingredients
- 5 bone in skin on chicken thighs about 2 lb
- 2 tsp lemon zest plus extra for garnish
- 4 tbsp fresh lemon juice
- 1 tbsp dried oregano for the marinade
- 4 cloves garlic minced
- ½ tsp kosher salt for the marinade
- 1 ½ tbsp olive oil divided
- 1 small yellow onion finely diced
- 1 cup long grain white rice uncooked
- 1 ½ cup low sodium chicken broth
- ¾ cup water
- 1 tbsp dried oregano for the rice
- ¾ tsp kosher salt for the rice
- ½ tsp black pepper
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Marinate. Toss the chicken with the zest, lemon juice, 1 tablespoon oregano, garlic, 1/2 teaspoon salt, and 1/2 tablespoon oil in a bag and chill at least 20 minutes. Sear. Brown the chicken skin side down in 1 tablespoon hot oil for 5 to 7 minutes, flip for 2 minutes, and set aside.
- Soften the onion. Cook the onion in the pot for 2 to 3 minutes, then add the reserved garlic for 30 seconds.
- Coat the rice. Stir the rice into the fat for 1 minute.
- Add liquid. Pour in the broth, water, leftover marinade, remaining oregano, 3/4 teaspoon salt, and pepper, scraping the pot, and bring to a simmer.
- Cook. Place the chicken skin side up on the rice, cover, and cook on low for 25 minutes until the chicken is 175 degrees F near the bone.
- Rest. Rest covered 5 to 10 minutes, loosen the rice, and top with lemon zest and parsley.
