Description
This Greek Chicken and Lemon Rice recipe is a flavorful one-pan meal that combines tender chicken thighs with zesty lemon rice, all baked to perfection in the oven. The citrusy aroma and savory flavors make this dish a family favorite.
Ingredients
Scale
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Lemon Rice:
- 1 cup long grain white rice
- 2 cups chicken broth
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons chopped fresh parsley
- Lemon wedges (for serving)
Instructions
- Preheat oven and season chicken: Preheat oven to 375°F (190°C). Season chicken thighs with oregano, garlic powder, salt, and pepper.
- Sear chicken: Sear chicken in olive oil in a skillet until golden brown. Remove and set aside.
- Prepare rice: Toast rice in the skillet, then add broth, lemon juice, and zest. Nestle chicken on top.
- Bake: Cover and bake for 35–40 minutes until rice is tender and chicken is cooked through.
- Crisp chicken: Optionally broil for 2–3 minutes to crisp chicken skin. Garnish with parsley and serve with lemon wedges.
Notes
- For added greens, include spinach or peas in the dish during the last 10 minutes of baking.
- Basmati or jasmine rice can be substituted for the long grain white rice.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 430
- Sugar: 1g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
