This one-pot Greek chicken and rice dish is an easy, flavorful weeknight meal that comes together quickly. The dish combines tender chicken thighs, seasoned rice, and roasted lemon for a tangy twist. Inspired by a mix of two favorite recipes, it’s a perfect hybrid that offers comfort and convenience for busy nights. The rice soaks up all the savory flavors, making each bite deliciously aromatic.
4-6 chicken thighs, bone-in and skin-on
2 tablespoons olive oil
1 yellow onion, diced
1 cup white rice, uncooked
1 tablespoon garlic, minced
1 teaspoon dried oregano
2 lemons, zested and juiced
2 cups chicken stock
Parsley, minced for garnish (optional)
Kosher salt, to taste
Coarse ground black pepper, to taste
Directions:
- Preheat the oven to 350°F.
- Heat a cast iron skillet on high heat.
- Season the chicken with salt and black pepper.
- Add the chicken, skin side down, and cook until browned (4-5 minutes). Flip and cook for another 3-4 minutes.
- Push the chicken aside. Add olive oil to the skillet and heat on medium-high.
- Add the diced onion and cook for 3-4 minutes. Add lemon zest and garlic, cooking for 30 seconds.
- Stir in the uncooked rice and cook for 1 minute.
- Pour in chicken stock and lemon juice. Add oregano, then place the chicken back in, skin side up.
- Cover with foil and bake for 45-50 minutes.
- Garnish with parsley and serve with extra lemon on the side.
Prep Time: 1 hour
Kcal: 439 per serving
