Go Back
One Pot Greek Chicken and Rice

One Pot Greek Chicken and Rice

One Pot Greek Chicken and Rice with roasted lemon halves is a quick weeknight meal with super flavorful seasoned pilaf.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
5 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 439
Ingredients Equipment Method Video Notes

Ingredients
  

  • 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

Equipment

  • Aluminum Foil
  • Cast Iron Skillet or Dutch Oven

Method
 

  1. Preheat your oven to 350 degrees.
  2. Heat the cast iron skillet on high heat.
  3. Season your chicken to taste with salt and black pepper.
  4. Add the chicken, skin side down and cook until browned, 4-5 minutes.
  5. Flip and cook an additional 3-4 minutes.
  6. Push the chicken to the side (or onto a plate).
  7. Add the olive oil to your cast iron skillet and heat on medium-high.
  8. Add in the onions and start to cook for 3-4 minutes.
  9. Once the onions are mostly melted add in the lemon zest and garlic cloves. Cook for 30 seconds while stirring.
  10. Add in the uncooked rice and cook for a minute.
  11. Pour in the chicken stock and lemon juice, add in the oregano and put the chicken back in skin side up.
  12. Bake covered with foil for 45-50 minutes.
  13. Serve with additional lemons on the side in case people want more lemon flavor.

Video

Notes

Serve with extra lemon wedges. Use bone-in thighs for best results.