Greek Chicken and Lemon Rice

The tantalizing aroma of herbs and lemon fills your kitchen as this vibrant Greek Chicken and Lemon Rice simmers to perfection. This Mediterranean classic combines succulent chicken thighs seasoned with oregano and garlic, nestled atop a bed of bright, zesty lemon rice that soaks up all the magnificent flavors. More than just a meal, this dish transports you straight to a sun-drenched Greek taverna with every bite. You’ll learn how to create this one-pot wonder that delivers authentic Greek flavors with minimal effort and maximum impact.

Why You’ll Love This Recipe

This Greek Chicken and Lemon Rice recipe will quickly become a family favorite for numerous reasons. The contrast between the crispy, herb-crusted chicken skin and the tender, juicy meat underneath creates an irresistible texture experience. Meanwhile, the rice develops a delightful creaminess while still maintaining a slight chew, infused with bright lemon notes that cut through the richness of the dish.

What makes this recipe truly special is its impressive balance of flavors—tangy lemon, aromatic herbs, and savory chicken come together in perfect harmony. It’s a complete meal in one pot, meaning less cleanup and more time to enjoy your evening. The preparation is straightforward but the results are restaurant-worthy, making it perfect for both weeknight dinners and special occasions when you want to impress without spending hours in the kitchen.

The Mediterranean flavor profile is not only delicious but also brings healthful ingredients together in a comforting, satisfying dish that even picky eaters will enjoy. The Greek lemon chicken cooks up beautifully golden on top while the rice beneath absorbs all those wonderful juices.

Ingredients

For this authentic Greek Chicken and Lemon Rice, you’ll need:

• 2 lbs (900g) bone-in, skin-on chicken thighs
• 1½ cups (300g) long-grain white rice, rinsed
• 2¾ cups (650ml) chicken broth
• ¼ cup (60ml) fresh lemon juice (approximately 2 lemons)
• 2 tablespoons (30ml) extra virgin olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 4 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 tablespoon lemon zest
• 1 tablespoon fresh dill, chopped (plus more for garnish)
• 1 teaspoon salt (plus more for chicken)
• ½ teaspoon freshly ground black pepper
• ¼ cup (60g) crumbled feta cheese (optional, for serving)
• Lemon wedges (for serving)

The star ingredients here are the lemons, which provide both juice and zest to infuse the entire dish with bright citrus flavor, and the oregano, which is essential for authentic Greek flavor. Use high-quality olive oil for the best Mediterranean taste experience.

Pro Tips

Season Aggressively: For the most flavorful Greek Chicken and Lemon Rice, don’t be shy with seasonings. Pat the chicken completely dry before generously seasoning with salt, pepper, and dried herbs. This creates a more flavorful crust and helps the skin crisp up beautifully. Allow the seasoned chicken to sit at room temperature for 15-20 minutes before cooking to enhance flavor penetration and ensure even cooking.

Perfect Rice Texture: The key to perfectly cooked lemon rice lies in the liquid ratio and resting period. Use exactly 1½ parts liquid to 1 part rice, and once cooked, allow the rice to rest covered for a full 10 minutes before fluffing with a fork. This resting period is non-negotiable—it allows the rice grains to absorb any remaining moisture and firm up to the ideal texture. For extra flavor, toast the rice in olive oil for 2-3 minutes before adding the broth.

Two-Stage Cooking Method: For chicken with crispy skin and juicy meat, use a two-stage cooking approach. First, sear the chicken skin-side down in a hot pan until golden (about 5-7 minutes) without disturbing it, then flip and nestle into the rice mixture. This technique ensures you get that desirable crispy skin while allowing the chicken to finish cooking slowly with the rice, infusing everything with flavor while remaining perfectly moist.

Instructions

Step 1

Preheat your oven to 375°F (190°C). Pat the chicken thighs completely dry with paper towels. Season generously on both sides with salt, pepper, 1 teaspoon of the dried oregano, and ½ teaspoon of the dried thyme. Let the chicken sit at room temperature while you prepare the other ingredients.

Step 2

Heat a large oven-safe skillet or Dutch oven over medium-high heat. Add the olive oil and once hot, place the chicken thighs skin-side down. Cook undisturbed for 5-7 minutes until the skin is golden and crispy. Flip the chicken and cook for another 2 minutes, then transfer to a plate temporarily.

Step 3

Reduce heat to medium and add the diced onion to the same pan with the chicken drippings. Sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the remaining oregano and thyme.

Step 4

Add the rinsed rice to the pan and stir to coat in the oil and herbs, toasting it lightly for about 2 minutes. Pour in the chicken broth and lemon juice, then add the lemon zest, 1 teaspoon of salt, and black pepper. Stir to combine and bring to a simmer.

Step 5

Once simmering, arrange the chicken thighs on top of the rice mixture, skin-side up. Cover the pan with a lid or tight-fitting foil and transfer to the preheated oven. Bake for 25 minutes, then uncover and continue baking for another 10-15 minutes until the chicken is completely cooked through (internal temperature of 165°F/74°C) and the rice has absorbed all the liquid.

Step 6

Remove from the oven and let the dish rest, covered, for 10 minutes. This resting period is crucial for perfectly textured rice. After resting, sprinkle with fresh dill and fluff the rice gently with a fork, being careful not to disturb the chicken pieces. Serve your Greek Chicken and Lemon Rice with crumbled feta cheese on top and additional lemon wedges on the side.

Variations

Mediterranean Vegetable Version: Transform this Greek Chicken and Lemon Rice into an even more colorful feast by adding Mediterranean vegetables. Before baking, nestle halved cherry tomatoes, sliced bell peppers, and pitted Kalamata olives around the chicken. The vegetables will release their juices during cooking, creating an even more flavorful sauce that infuses the rice. For a final touch, stir in some baby spinach just after cooking while the dish is still hot.

Seafood Twist: For a coastal Greek variation, replace the chicken with large shrimp or cubes of firm white fish like cod or halibut. The cooking time will be significantly shorter—add the seafood during the last 10 minutes of cooking to prevent overcooking. This lighter version pairs beautifully with a side of Greek salad for a complete Mediterranean meal that’s perfect for summer entertaining.

Vegetarian Option: Create a satisfying vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth. Add protein with chickpeas and enhance the flavor profile with more herbs and spices like mint, paprika, and a pinch of cinnamon. Top with generous amounts of feta cheese and toasted pine nuts for a complete vegetarian main dish that stays true to Greek flavor traditions.

Storage and Serving

Storage: Once cooled, store leftover Greek Chicken and Lemon Rice in an airtight container in the refrigerator for up to 3 days. The flavors actually continue to develop overnight, making this dish excellent for meal prep. For longer storage, you can freeze portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

When reheating, add a splash of water or chicken broth to prevent the rice from drying out. Cover with foil and warm in a 325°F (165°C) oven for about 15-20 minutes, or microwave individual portions with a damp paper towel covering the dish.

Serving Suggestions: Serve this vibrant dish family-style right from the pan for a rustic presentation that showcases the golden chicken and bright rice. Pair with a classic Greek salad of cucumber, tomato, red onion, and olives dressed simply with olive oil and red wine vinegar.

For a complete Greek feast, offer warm pita bread on the side along with tzatziki sauce for dipping both the bread and the chicken. A simple side of roasted lemon-garlic broccolini or asparagus adds color and nutrition to round out the meal beautifully.

FAQs

Can I use boneless chicken instead of bone-in?
Yes, you can use boneless chicken thighs or breasts, but reduce the cooking time by about 5-10 minutes. Bone-in chicken adds more flavor to the rice and helps prevent the meat from drying out during the longer cooking process.

Why is my rice still hard after cooking?
The most common reasons are insufficient liquid or cooking time. Make sure your pot has a tight-fitting lid to prevent steam from escaping, and always let the dish rest covered for 10 minutes after cooking. Different rice varieties may require slightly different liquid ratios.

Can I make this dish ahead of time?
Yes! You can prepare the Greek Chicken and Lemon Rice up to the baking step, refrigerate for up to 24 hours, then bake when ready to serve. You may need to add a few minutes to the cooking time if starting from cold.

Is there a way to make this recipe less lemony?
For a milder lemon flavor, reduce the lemon juice to 2 tablespoons and skip the lemon zest. You can always serve additional lemon wedges on the side for those who prefer a stronger citrus taste.

What’s the best rice to use for this recipe?
Long-grain white rice works best for this dish as it cooks to fluffy, separate grains. Basmati or jasmine rice are excellent choices. Brown rice can be substituted but will require approximately 1/2 cup more liquid and 15-20 minutes extra cooking time.

Conclusion

This Greek Chicken and Lemon Rice is comfort food at its finest — vibrant with Mediterranean flavors yet wonderfully satisfying. The bright lemon notes dance with aromatic herbs while the tender chicken and creamy rice create a meal that feels both special and comforting. It’s the kind of dish that brings everyone to the table excited to eat, whether for a casual weeknight dinner or a weekend gathering with friends. Once you master this one-pot wonder, you’ll find yourself returning to it again and again, perhaps even putting your own signature twist on this Greek classic.

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