Greek food is my all-time favorite and this Greek chicken with lemon rice is a fantastic one-pan supper! The rice is the star and perfect with a side salad for an easy dinner with minimal cleanup. If you’re looking for a wine to enjoy with this, then I suggest a pinot grigio or a sauvignon blanc.
For another Greek-themed dinner idea, please try my Greek meatballs with pita.
Prep Time 5 minutes
Cook Time 1 hour
Serves 4
Ingredients
Greek Chicken Marinade
4-6 bone-in, skin-on chicken thighs, (roughly 2 lb)
1 – 2 lemons, use the zest + 4 tbsp lemon juice
1 tbsp dried oregano
4 garlic cloves, minced
1/2 tsp salt
Lemon Rice
1 tbsp olive oil
1 c long-grain rice, uncooked
12 oz (1 1/2 c) chicken stock
3/4 cup water
1/2 tsp onion powder
1 tbsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
Preparation
Combine the chicken and marinade ingredients in a ziplock bag and set aside for at least 20 minutes, but you can let it sit overnight.
When you’re ready to start dinner, preheat the oven to 350 F. Remove the chicken from the marinade then reserve the marinade. Heat olive oil in a deep, oven-safe skillet over medium-high heat. Place the chicken in the skillet skin side down for 5 to 7 minutes, or until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside, then wipe out the excess oil from the skillet with a paper towel.
Next, add the remaining rice ingredients along with the reserved marinade, then bring the liquid to a simmer and let it bubble for 30 seconds. Place the chicken on top then cover with either an oven-proof lid or aluminum foil. Bake in the oven for 35 minutes, then remove the lid and bake for another 10 minutes or until all the liquid is absorbed and the rice is tender. Remove from the oven and allow to rest for 5 to 10 minutes before serving.
Enjoy your Greek chicken with lemon rice with a lovely side salad or your favorite cooked vegetables.