Description
This Greek Chicken and Lemon Rice recipe features tender, juicy bone-in chicken thighs baked together with aromatic lemon-infused rice. The dish combines Mediterranean flavors with simple cooking techniques, making it a delicious and wholesome one-pot meal perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
Chicken and Seasoning
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Rice and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- ¼ cup fresh lemon juice (about 1–2 lemons)
- 1 tablespoon lemon zest
Garnish
- 2 tablespoons chopped fresh parsley
- Optional: lemon slices for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken and rice together.
- Season Chicken: Pat the chicken thighs dry, then season them evenly with salt, black pepper, dried oregano, and garlic powder to build flavor.
- Sear Chicken: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Place chicken thighs skin-side down and sear for 4–5 minutes until the skin becomes golden brown and crisp. Flip and sear the other side for 2 minutes. Remove chicken and set aside.
- Sauté Aromatics: Lower the heat to medium. In the same skillet, add diced onion and sauté for 2–3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Add Rice: Stir the long-grain white rice into the skillet, coating it thoroughly with the oil and aromatic mixture. Cook for 1 minute to toast the rice lightly.
- Add Liquids and Simmer: Pour in chicken broth, fresh lemon juice, and lemon zest. Stir gently and bring the mixture to a simmer on the stovetop.
- Assemble and Bake: Nestle the seared chicken thighs on top of the rice mixture, skin-side up. Cover the skillet with a lid or foil and transfer it to the preheated oven.
- Bake Until Done: Bake for 35–40 minutes, or until the rice is tender and the chicken is fully cooked through (internal temperature should reach 165°F / 74°C).
- Rest and Garnish: Remove from the oven and let the dish rest covered for 5 minutes. Sprinkle chopped fresh parsley over the top and garnish with lemon slices if desired before serving.
Notes
- For enhanced flavor, marinate the chicken in olive oil, lemon juice, and oregano for 1–2 hours before cooking.
- Serve with a traditional Greek salad or tzatziki sauce for a complete Mediterranean meal.
