Description
Craving a taste of the Mediterranean? This one-pot Greek Chicken and Lemon Rice delivers restaurant-quality flavor with half the effort. Cancel your weekend takeout plans.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 375°F (190°C). Pat chicken thighs dry and season with salt, pepper, 1 teaspoon oregano, and ½ teaspoon thyme. Let sit at room temperature.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden. Flip, cook 2 more minutes, then transfer to a plate.
- Reduce heat to medium. Add onion to the same pan and sauté for 3-4 minutes until translucent. Add garlic and cook 30 seconds more. Stir in remaining oregano and thyme.
- Add rice and stir to coat in oil and herbs, toasting for 2 minutes. Pour in chicken broth and lemon juice, then add lemon zest, salt, and pepper. Stir and bring to a simmer.
- Place chicken thighs on top of rice mixture, skin-side up. Cover and transfer to oven. Bake for 25 minutes, then uncover and bake 10-15 minutes more until chicken reaches 165°F and rice has absorbed the liquid.
- Remove from oven and let rest covered for 10 minutes. Sprinkle with fresh dill, fluff rice gently, and serve with feta cheese and lemon wedges.