One Pot Greek Lemon Chicken and Rice
Not your usual chicken and rice dish. This is super flavorful and easy to make.
Ingredients
Chicken and Marinade
- 2 lbs chicken, you can use breasts or thighs
- 1 tbsp olive oil
- 2 lemons, zest and juice
- 1 tbsp dried oregano
- 1 1/2 tsp salt
- 1 tsp pepper
- 4 cloves garlic
Rice
- 1 1/2 tbsp olive oil
- 1/2 medium onion, diced
- 1 cup long grain rice, uncooked
- 1 1/2 cups chicken broth
- 3/4 cup water
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp pepper
- remaining marinade
- 1 lemon, sliced for garnish
Instructions
- Combine the chicken pieces and marinade ingredients in a ziplock bag and marinade in the fridge for at least 20 minutes, preferably overnight.
- Preheat oven to 350. Heat cast iron skillet on the stove on medium high heat.
- Add olive oil to your skillet and place the chicken in the skillet. Be sure to reserve your leftover marinade. You'll need this later. Cook the chicken until golden brown on both sides. It will not be fully cooked at this point. Remove from the pan and set aside.
- Add 1 tbsp more olive oil to the pan and reduce the heat to medium. Add onions and sauté for a few minutes until translucent. Then add rice and toast for 2 minutes. Add remaining rice ingredients.
- Bring the rice to a slight simmer and add the chicken back to the pan. Cover your pan with foil or an oven safe lid and bake at 350 for 20-30 minutes. Then remove the lid and place a slice of lemon over each piece of chicken. Cook for an additional 5-10 minutes until the rice is tender and the chicken is cooked through. Cooking time will vary depending on what cut of chicken you use. Remove from the oven and let it rest for 5 minutes before serving.
Notes
Full of flavor, easy to make, and cleanup is a breeze. You can meal prep this and stick the marinaded chicken in the freezer if you'd like. It's a super versatile recipe and you can really make it with any cut of chicken you'd like. Just adjust the cooking times accordingly.
