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One Pot Greek Chicken and Lemon Rice

5 from 1 vote
This isn’t just chicken and rice—it’s a flavor explosion! The rice cooks in triple-strength chicken juices, infused with zesty lemon and oregano. All made in ONE POT for easy cleanup.
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Prep Time:10 minutes
Cook Time:50 minutes
Total Time:1 hour
Course: Dinner, Main Course
Cuisine: Mediterranean
Keyword: Greek Chicken Bowls,, Mediterranean dinner, Oven Baked Chicken and Rice
Servings: 5 Servings

Ingredients

Chicken & Marinade

  • 5 bone-in skin-on chicken thighs (1 kg / 2 lb)
  • 1 –2 lemons zest + 4 tbsp juice
  • 1 tbsp dried oregano
  • 4 garlic cloves minced
  • ½ tsp salt

Rice

  • 1½ tbsp olive oil divided
  • 1 small onion diced
  • 1 cup 180g long-grain rice
  • 1½ cups 375ml chicken broth
  • ¾ cup 185ml water
  • 1 tbsp dried oregano
  • ¾ tsp salt
  • Black pepper

Garnish

  • Fresh parsley or oregano
  • Lemon zest

Instructions

  • Marinate: Combine chicken with lemon zest/juice, oregano, garlic, and salt. Rest 20+ mins.
  • Sear: Heat ½ tbsp oil in an oven-safe skillet. Brown chicken skin-side down, then flip. Remove and set aside.
  • Rice Base: Sauté onion in 1 tbsp oil. Add rice, broth, water, oregano, salt, pepper, and reserved marinade. Simmer 30 sec.
  • Bake: Place chicken on rice, cover, and bake at 180°C/350°F for 35 mins. Uncover, bake 10 more mins.
  • Rest & Serve: Let sit 5 mins. Garnish with herbs and lemon zest.

Notes

  • Bone-in thighs = best flavor, but boneless works (reduce bake time).
  • Stovetop option: Simmer rice covered 15 mins, add chicken to warm through.
  • Garnish tip: Extra lemon zest brightens every bite!