Description
This One Pot Greek Chicken and Lemon Rice is the Mediterranean vacation your weeknight needs – juicy chicken, zesty rice, and everything cooks in one pan for maximum flavor with minimal cleanup.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (approximately 1.5 lbs/680g)
- 1 tablespoon olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 4 cloves garlic, minced
- 1 cup (190g) long-grain white rice, rinsed and drained
- 2 cups (475ml) chicken broth
- Juice and zest of 2 medium lemons (about ¼ cup juice)
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ cup (75g) pitted Kalamata olives, halved
- ½ cup (75g) cherry tomatoes, halved
- ¼ cup (10g) fresh parsley, chopped
- ¼ cup (10g) fresh dill, chopped
- Salt and freshly ground black pepper, to taste
- ¼ cup (35g) crumbled feta cheese, for serving
Instructions
- Pat chicken thighs dry with paper towels. Season generously with salt and pepper, including under the skin. Let sit at room temperature for 15 minutes.
- Heat olive oil in a large Dutch oven over medium-high heat. Place chicken skin-side down and cook undisturbed for 5-6 minutes until golden. Flip and cook 2 minutes more. Transfer to a plate.
- Reduce heat to medium. Add onion to the pot and sauté for 3-4 minutes until translucent, scraping up browned bits. Add garlic and cook 30 seconds until fragrant.
- Add rinsed rice and stir for 1-2 minutes to coat in oil. Add dried herbs and lemon zest, stirring to combine.
- Pour in chicken broth and lemon juice, then bring to a simmer. Arrange chicken thighs on top, skin-side up. Cover with tight-fitting lid and reduce heat to low. Cook for 20 minutes without lifting lid.
- Check that rice is tender and chicken reaches 165°F. Add olives and tomatoes around the chicken. Cover and let sit off heat for 5 minutes.
- Sprinkle with fresh herbs and crumbled feta before serving.