One Pot Greek Chicken and Lemon Rice

To try

Servings: 5 · $4/serving · Active: 10 min · Total: 60 min ·

candidateto-trychickenone-pothigh-proteinmeal-prepbudget-friendly

Notes

Added as a to-try candidate from the validated RecipeTin Eats source list: one-pot chicken-and-rice dinner with low active prep and leftovers potential.
Imported from structured recipe metadata on 2026-09-10T09:02:18-04:00.
Image saved locally at /images/one-pot-greek-chicken-and-lemon-rice.jpg.

Quantity	Unit	Item	Section	Pantry?
5		chicken thighs, skin on, bone in ((about 1 kg / 2 lb) (Note 1))	Meat & Seafood	no
1		- 2 lemons, use the zest + 4 tbsp lemon juice ((Note 7))	Wine and beverages	no
1	tbsp	dried oregano	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
4		garlic cloves, minced	Produce	no
1/2	tsp	salt	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1 1/2	tbsp	olive oil, separated	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	yes
1	small	onion, finely diced	Produce	no
1	cup	(180g) long grain rice (, uncooked (Note 6))	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1 1/2	cups	(375 ml) chicken broth / stock	Canned soup/broth/crackers	no
3/4	cup	(185 ml) water	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1	tbsp	dried oregano	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
3/4	tsp	salt	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
		Black pepper	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
		Finely chopped parsley or oregano (optional)	Produce	no
		Fresh lemon zest (highly recommended)	Produce	no

Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
Preheat oven to 180°C/350°F.
Remove chicken from marinade, but reserve the Marinade.
Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
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.
Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
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.
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).
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.