One Pan Greek Chicken and Lemon Rice

close up on a pot of Greek chicken and lemon rice garnished with parsley and charred lemon slices.

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One Pan Greek Chicken and Lemon Rice

One pan, no fuss and big flavor – that's what this Greek Chicken and Lemon Rice recipe promises and delivers! Tender chicken thighs cooked with onions, garlic and herby lemon rice.

Prep Time10

Cook Time40

Total Time50

Course: Main

Cuisine: Greek

Keyword: One Pot Greek Chicken and Lemon Rice

Servings:

Calories: 680kcal

Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

6-8 chicken thighs , skin-on and bone-in
2 tsp coarse sea salt (Kosher salt)
½ tsp black pepper freshly ground
1 tsp sweet paprika
2 tsp dried oregano preferably Wild Greek Oregano
2 tbsp olive oil
1 tbsp butter , divided
¼ cup (60ml) dry white wine
1 large yellow onion , finely diced
6 garlic cloves , minced
2 tbsp lemon juice
1 tbsp lemon zest
1 cup (220g) basmati rice
2 cups (500ml) chicken broth
1 cup (30g) fresh spinach (optional)
2 tbsp fresh parsley , chopped
4-5 lemon slices (optional) *see note

Instructions

Preheat the oven to 350°F (180°C). Pat the chicken dry using paper towels. Season liberally with the salt, pepper, paprika and oregano.
6-8 chicken thighs, 2 tsp coarse sea salt, ½ tsp black pepper, 1 tsp sweet paprika, 2 tsp dried oregano
Heat the olive oil and half the butter in a large shallow cast iron skillet. Add the chicken thighs, skin-side down and cook, undisturbed, for about 6 minutes or until the skin is crisp and golden.
2 tbsp olive oil, 1 tbsp butter
Turn over and cook the other side for a couple of minutes. Set the chicken aside on a plate – it won't be fully cooked at this point but worry not, it will cook further in the oven.
Pour the white wine into the skillet to deglaze and bring to a simmer. Use a wooden spoon to scrape any browned bits stuck to the pan loose and cook the wine down until it is almost gone and the wine aroma has dissipated.
¼ cup (60ml) dry white wine
Add the remaining butter and stir in the diced onion. Cook over medium-low heat, stirring frequently, for 5-7 minutes or until the onion becomes translucent. Stir in the garlic and cook for a minute, until fragrant.
1 large yellow onion, 6 garlic cloves
Add the lemon juice, lemon zest and rice and stir to coat the rice in the buttery onions. Pour in the broth and bring to a simmer.
2 tbsp lemon juice, 1 tbsp lemon zest, 1 cup (220g) basmati rice, 2 cups (500ml) chicken broth
Place the chicken thighs and any of their juices on top of the rice, skin-side up. Cover the pan and transfer to the oven for 20-25 minutes or until the rice has absorbed all of the broth and is tender.
Take the casserole out of the oven and keep covered if the rice needs cooking further – the trapped steam will cook it fully as it stands.
At this point you can also add the spinach leaves, if using – they will wilt in the steam and you can then stir them into the rice as you fluff it up.
1 cup (30g) fresh spinach
Check the seasoning and adjust, if needed. Serve with extra lemon wedges on the side and a generous sprinkling of chopped parsley.
2 tbsp fresh parsley

Video

Notes

For extra lemon zing, pan fry some lemon slices in the oil and butter before you pan fry the chicken thighs. Place the lemon slices on top of the chicken thighs before you place the casserole in the oven.

Nutrition