One Pot Greek Chicken and Lemon Rice
Lemon and oregano marinated chicken thighs are browned in a pot, then simmered over rice in a lemony broth until the rice is fluffy and the chicken is tender.
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.
Notes
Substitutions: Bone in drumsticks can replace the thighs, and boneless thighs need only 15 to 18 minutes of simmering.
Tips: Pat the chicken dry before browning and keep the lid on while the rice cooks.
Storage: Refrigerate within two hours for 3 to 4 days and reheat to 165 degrees F. Freeze for up to 2 months.