Introduction
Juicy, herb-marinated chicken paired with fluffy, zesty lemon-infused rice—this Greek Chicken and Lemon Rice is the perfect marriage of bright Mediterranean flavors and hearty comfort food.
The best part? Everything cooks together in one pan, allowing the rice to absorb the savory chicken juices and aromatic herbs for maximum flavor.
Whether you’re meal-prepping for the week or looking for a stunning dish to serve at a family gathering, this recipe is simple, wholesome, and deeply satisfying.
Ingredients
For the Chicken Marinade:
- 4 bone-in, skin-on chicken thighs (or breasts)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Zest and juice of 1 large lemon
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Rice:
- 1 cup long-grain white rice (rinsed)
- 2 1/4 cups chicken broth (low-sodium)
- 1/4 cup fresh lemon juice
- 1 small onion, finely chopped
- 2 tablespoons olive oil or butter
- 1 teaspoon dried oregano
- 1/2 teaspoon salt (adjust to taste)
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Ingredient Notes:
- Use bone-in chicken for maximum flavor in the rice.
- Basmati or jasmine rice works beautifully here.
- For extra Greek flair, serve with crumbled feta and kalamata olives.
Timing
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together olive oil, garlic, lemon zest, lemon juice, oregano, paprika, salt, and pepper. Add chicken and toss to coat. Let marinate for at least 30 minutes (or overnight for deeper flavor).
💡 Tip: Even 15 minutes of marinating will boost flavor if you’re short on time.
Step 2: Sear the Chicken
Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4-5 minutes until golden. Flip and sear the other side for 2-3 minutes. Remove chicken and set aside.
Step 3: Prepare the Rice Base
In the same skillet, add chopped onion and cook for 2 minutes until softened. Stir in rice and oregano, coating the grains with oil for 1 minute.
Step 4: Add Liquids and Bake
Pour in chicken broth and lemon juice. Stir to combine, scraping up any browned bits from the pan. Nestle chicken pieces into the rice, skin-side up.
Step 5: Bake Until Done
Cover tightly with foil and bake for 30 minutes. Remove foil and bake another 10-15 minutes until rice is tender and chicken is cooked through (internal temp: 165°F).
Step 6: Garnish and Serve
Sprinkle fresh parsley over the top, serve with lemon wedges, and enjoy warm.
Tips for Best Results
- For extra crispy skin: Broil chicken for 2-3 minutes after baking.
- Don’t skip rinsing the rice: It prevents excess starch and keeps the grains fluffy.
- Use fresh lemon juice: Bottled juice won’t deliver the same brightness.
- Meal prep hack: Make the rice and marinate chicken in advance to cut weeknight cooking time in half.
Nutrition (per serving, 4 servings)
| Nutrient | Amount |
|---|---|
| Calories | 490 |
| Fat | 23g |
| Protein | 34g |
| Total Carbs | 38g |
| Fiber | 1g |
| Net Carbs | 37g |
Values are approximate and based on using chicken thighs.
Serving Suggestions
- Pair with Greek salad for a fresh, crisp side.
- Add tzatziki sauce for a cooling contrast.
- Serve with roasted vegetables like zucchini, peppers, or eggplant.
Common Mistakes to Avoid
- Using too much lemon juice in the rice: A little goes a long way—too much can make it sour.
- Cooking rice at too high heat: It will burn before it absorbs liquid.
- Not resting after baking: Letting it rest for 5 minutes helps flavors settle.
Storage and Freezing
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze in portions for up to 2 months.
- Reheat in the oven at 300°F for 10-15 minutes or microwave in short intervals.
Conclusion
This Greek Chicken and Lemon Rice brings the sunny flavors of the Mediterranean straight to your kitchen. With one-pan convenience, zesty citrus notes, and tender chicken, it’s a dish you’ll want to keep in your weekly rotation.
Whether you’re cooking for your family or hosting friends, it’s an impressive yet fuss-free meal that delivers both comfort and freshness.
FAQs
Q1: Can I make this with boneless chicken?
Yes, but reduce baking time by about 10 minutes to avoid overcooking.
Q2: Can I use brown rice?
Yes, but increase cooking time and liquid (add about 1/2 cup extra broth).
Q3: Can I make this on the stovetop?
Yes, keep it covered and simmer on low until rice is cooked, but you’ll miss the oven-baked flavor.
Q4: Is this gluten-free?
Yes, as long as your chicken broth is certified gluten-free.
Q5: Can I add vegetables to the rice?
Absolutely! Bell peppers, peas, or spinach are great additions.
