Description
This Greek Chicken and Lemon Rice is a vibrant, one-pot meal that combines tender chicken thighs with fragrant lemon-infused rice, bright herbs, and classic Mediterranean flavors. Ready in just 30 minutes, this easy and comforting recipe is perfect for weeknight dinners, offering a delightful balance of tangy, savory, and fresh notes in every bite.
Ingredients
Chicken and Marinade
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 cloves garlic, minced
Lemon Rice
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 lemon, zested and juiced
- 1 small onion, finely chopped
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Prepare the Chicken: Pat the chicken thighs dry and season both sides generously with salt, pepper, dried oregano, and minced garlic. Set aside to marinate while preparing the rice.
- Sauté Onions: Heat 1 tablespoon olive oil in a large deep skillet or a heavy-bottomed pot over medium heat. Add the chopped onion and cook until softened and translucent, about 3-4 minutes.
- Brown the Chicken: Push the onions to the side and place the chicken thighs skin-side down in the pan. Cook until the skin is golden and crisp, about 6-8 minutes, then flip and brown the other side for 4-5 minutes. Remove the chicken and set aside.
- Cook the Rice: Add the rice to the pan and stir it into the onion and rendered chicken fat for about 1 minute to toast slightly. Pour in the chicken broth along with the lemon zest and juice, season with salt and pepper, and bring to a simmer.
- Combine and Simmer: Nestle the browned chicken thighs on top of the rice mixture. Reduce the heat to low, cover the pot with a tight-fitting lid, and let everything cook for 18-20 minutes or until the rice is tender and the chicken is cooked through (internal temperature of 165°F/74°C).
- Rest and Garnish: Remove the pot from heat and let it rest, covered, for 5 minutes. Fluff the rice gently with a fork, sprinkle with fresh parsley and dill, and serve hot for a satisfying, flavorful meal.
Notes
- Use bone-in, skin-on chicken thighs for maximum flavor and moistness.
- If preferred, substitute chicken broth with vegetable broth for a lighter taste.
- Fresh herbs like parsley and dill add a bright finish but can be omitted or replaced with dried herbs if not available.
- Ensure the rice cooks undisturbed with the lid on to prevent burning and ensure even cooking.
- For a more intense lemon flavor, add extra lemon zest or a squeeze of lemon juice before serving.
