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Greek Chicken and Lemon Rice: A Flavorful 30-Minute One-Pot Meal

Greek Chicken and Lemon Rice
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Growing up, Sundays meant one thing in our home — the warm, lemony aroma of Greek chicken and rice filling the air. Grandma used to say the secret was love and lemon. This recipe brings those comforting flavors to your table in the easiest way. Gather your family, it’s time to create new memories.

Ingredients

Scale

  • 4 bone-in, skin-on chicken thighs

  • 1 cup long-grain white rice

  • 2 tablespoons olive oil

  • 1 lemon (zested and juiced)

  • 2 cups chicken broth

  • 2 garlic cloves, minced

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • Fresh parsley for garnish

Instructions

  • Season chicken thighs with salt, pepper, and oregano.

  • Sear in olive oil over medium heat until golden brown, about 5 minutes per side. Remove and set aside.

  • In the same pan, sauté garlic until fragrant (about 1 minute).

  • Stir in rice, lemon zest, and juice. Cook for 2 minutes.

  • Add chicken broth, bring to a boil.

  • Return chicken to the pan, cover, and bake at 375°F (190°C) for 25–30 minutes until the rice is tender and chicken is fully cooked.

  • Let rest for 5 minutes. Garnish with parsley and lemon slices.

Notes

  • Marinate ahead: For deeper flavor, marinate the chicken in lemon juice, garlic, and oregano for at least 1 hour or overnight.

  • Use fresh lemon juice: It brightens the dish and adds a fresh zing that’s hard to beat.

  • Crispy skin trick: After baking, broil the chicken for 2–3 minutes to crisp up the skin before serving.

  • Let it rest: Allowing the dish to sit for a few minutes after cooking helps the rice absorb all the juices.

  • Add veggies: Stir in some chopped spinach or peas with the rice for added color and nutrients.

Nutrition

Find it online: https://recipes.swedishinarabic.net/greek-chicken-and-lemon-rice-a-flavorful-30-minute-one-pot-meal/