Greek Chicken and Lemon Rice

Jan 23, 2022

Greek Chicken and Lemon Rice (Recipe)


Chicken and Marinade 

✅ 5 chicken thighs, skin on, bone in (about 1 kg / 2 lb) 

✅ 1 - 2 lemons, use the zest + 4 tbsp lemon juice

✅ 1 tbsp dried oregano

✅ 4 garlic cloves, minced

✅ 1/2 tsp salt


✅ 1 1/2 tbsp olive oil, separated

✅ 1 cup (180g) long grain rice

✅ 1 1/2 cups (375 ml) chicken broth / stock

✅ 3/4 cup (185 ml) water

✅ 1 tbsp dried oregano

✅ 3/4 tsp salt

✅ Black pepper


✅ Finely chopped parsley or oregano (optional)

✅ Fresh lemon zest (highly recommended)


1️⃣ Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.

2️⃣ Preheat oven to 180°C/350°F.

3️⃣ Remove chicken from marinade, but reserve the Marinade.

4️⃣ Heat 1/2 tbsp olive oil in a deep, heavy based skillet over medium high heat.

5️⃣ 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.

6️⃣ Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.

7️⃣ Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.

8️⃣ Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).

9️⃣ Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.


Servings : 5
Ready in : 50 Minutes
Course : Dinner, Lunch, Main Dish

Calores: 667kcal

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