Description
This Greek Chicken and Lemon Rice is a flavorful one-pan dish featuring tender bone-in chicken thighs marinated with oregano and paprika, seared to a golden crisp, and baked atop a fragrant bed of lemon-infused long-grain rice. The dish is finished with fresh herbs and zesty lemon to brighten every bite, offering a well-balanced and inviting Mediterranean meal perfect for family dinners or entertaining guests.
Ingredients
Scale
Chicken and Marinade
- 5 bone-in, skin-on chicken thighs
- 1 tsp dried oregano
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp red pepper flakes
- 2 tbsp olive oil
Rice and Cooking Liquids
- 1 small onion, finely diced
- 1 cup long-grain rice
- 1 ½ cups chicken broth
- ¾ cup water
- 3 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- ¾ tsp salt
Garnish
- Fresh parsley or oregano, chopped
- Fresh lemon zest
Instructions
- Marinate the Chicken: In a large bowl, evenly coat the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Set the marinated chicken aside to allow the flavors to meld.
- Sear the Chicken: Heat the olive oil in a deep skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5 minutes until the skin is golden and crisp. Flip the chicken and sear the other side for an additional 5 minutes. Remove chicken from the skillet and set aside.
- Cook the Aromatics: In the same skillet with remaining oil and chicken fat, sauté the finely diced onion over medium heat until translucent and softened, about 3 to 5 minutes. Stir in the long-grain rice, coating it well with the oil and onion mixture.
- Add Liquids & Seasoning: Pour in the chicken broth, water, and freshly squeezed lemon juice. Stir in the additional dried oregano and salt to season the rice evenly.
- Combine: Arrange the seared chicken thighs on top of the rice, skin-side up. Cover the skillet tightly with a lid or foil to trap steam during cooking.
- Bake: Transfer the covered skillet to a preheated oven at 350°F (175°C). Bake covered for 35 minutes to cook the rice and chicken through. Remove the cover and bake for an additional 10 minutes to crisp the chicken skin further.
- Rest & Garnish: Remove the skillet from the oven and let the dish rest for 5 to 10 minutes. Garnish with chopped fresh parsley or oregano and freshly grated lemon zest before serving to add brightness and fresh herbal notes.
Notes
- Use bone-in, skin-on chicken thighs for the best flavor and texture.
- Searing the chicken first ensures a crispy skin and adds depth to the dish.
- Covering the skillet while baking helps cook the rice with steam, ensuring tenderness.
- Let the dish rest before serving to allow juices to redistribute.
- Fresh lemon zest and herbs added at the end brighten the flavors.
- If you don’t have freshly squeezed lemon juice, bottled lemon juice can be used but fresh is preferred for best taste.
