Greek Chicken and Lemon Rice

This Greek Chicken and Lemon Rice recipe is an easy meal that's fresh & full of flavour! An easy Greek chicken recipe with lemon rice, made in one pan!

Course Dinner, Main Course

Cuisine American, Easy, Greek, Weeknight Meal

Keyword Greek Chicken with Lemon Rice

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 398kcal

Author Chrissie (thebusybaker.ca)

Equipment

Ingredients

2 teaspoons olive oil
6 chicken thighs (bone in, skin on) use boneless, skinless if desired
salt and pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon garlic powder
1 large red onion diced
2 cloves garlic minced
2 lemons zest and juice
1 1/4 cups long grain white rice
4 cups chicken stock we use low fat, low sodium

For serving:

1/2 cup feta cheese
chopped fresh red onion, chopped parsley for garnish optional
2 tomatoes chopped
1 cucumber chopped

US Customary - Metric

Instructions

Heat a large cast iron skillet over medium high heat and add the oil. Preheat your oven to 375°F (190°C).
Season the chicken thighs with the salt, pepper, basil, oregano, and garlic powder on both sides.
Add the chicken to the skillet and brown on both sides until golden. Don't worry about cooking the chicken through at this stage - just focus on getting that crispy brown crust on the outside.
Remove the chicken to a plate once it's browned and set aside.
Add the onion and garlic to the skillet and turn the heat to medium.
Sauté the onions and garlic until the onions begin to soften. Add the lemon juice, lemon zest, and the rice and stir everything together well, letting the rice toast just a little bit.
Add the chicken stock and stir well to combine. Turn off the heat under the skillet.
Nestle the chicken pieces into the liquid-y rice mixture in the pan, making sure the tops of the chicken pieces are sticking out of the liquid just a little bit.
Place the skillet in the oven for 20-25 minutes or until the chicken pieces are cooked through to an internal temperature of 165°F (75°C) and the rice is cooked.
Before serving, sprinkle with the feta cheese and chopped red onion and tomatoes, OR make a small Greek salad with the cucumber, tomatoes, onions, and feta cheese, and serve in bowls alongside the chicken and rice.

Notes

Optional: Cover the pan with a lid or tin foil about half way through the cooking process for extra soft rice. The chicken skin won't brown as well, but if you're against any crunchy bits in your rice (we love them!) you will want to be sure to do this!

Storage Instructions

Store the chicken and rice in an airtight container in the fridge for up to 3 days.

Make Ahead Instructions

The chicken and rice can be made ahead of time. Store it in airtight containers in the fridge until ready to use (up to 3 days) and reheat slowly on the stovetop or microwave.

Nutrition