If you are searching for a vibrant, comforting dish that bursts with sunshine and warmth, the Greek Lemon Chicken and Rice Recipe is exactly what you need. This dish combines tender, juicy chicken thighs with fluffy, lemon-infused rice that’s perfectly seasoned with oregano and a hint of paprika. Every bite delivers a harmonious blend of tangy citrus and robust herbs, creating a meal that feels like a hug from the Mediterranean. It’s straightforward enough for a weeknight dinner yet impressive enough to serve guests, making it one of those timeless recipes you’ll want to keep close at hand.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—the ingredients are minimal but deeply impactful. Each component plays a crucial role in building layers of flavor, texture, and color that make the dish truly memorable.
- Bone-in, skin-on chicken thighs: These give moist meat and crispy, golden skin that’s packed with flavor.
- Dried oregano: Adds authentic Greek herbal notes that are earthy and aromatic.
- Paprika: Brings a subtle smokiness and beautiful color to the chicken.
- Salt & red pepper flakes: Essential seasoning that balances and elevates every bite with a gentle heat.
- Olive oil: The foundation for searing chicken and sautéing onions, enriching the dish’s Mediterranean character.
- Small onion: Provides sweetness and depth once sautéed.
- Long-grain rice: The perfect base that absorbs all those tangy, herby flavors.
- Chicken broth & water: Create the cooking liquid that infuses the rice and keeps it tender.
- Freshly squeezed lemon juice: The star ingredient adding bright, citrusy freshness throughout the dish.
- Fresh parsley or oregano: Garnish that adds a pop of color and fresh herbal aroma at the end.
- Fresh lemon zest: A finishing touch that enhances the lemon flavor beautifully.
How to Make Greek Lemon Chicken and Rice Recipe
Step 1: Season the Chicken
Start by giving your chicken thighs a flavorful makeover. Coat them in a generous mix of dried oregano, paprika, salt, and red pepper flakes. This blend is what brings the authentic Greek essence to your dish, creating a savory and slightly smoky crust once cooked.
Step 2: Sear the Chicken
Heat olive oil in a deep skillet and place the chicken thighs skin-side down. Sear them for about 5 minutes until that skin crisps up to a gorgeous golden brown. Flip and cook the other side for another 5 minutes to lock in juices and flavor. Then, remove the chicken temporarily to make room for the rice.
Step 3: Sauté the Onions and Rice
In the same skillet, use the chicken-infused oil to sauté finely diced onions until translucent and fragrant. This step adds sweetness and complexity. Stir in the rice, coating every grain in the lovely pan flavors, setting the stage for a beautifully infused base.
Step 4: Add Liquids and Seasonings
Pour in the chicken broth, water, and the freshly squeezed lemon juice, followed by more oregano and salt. This mixture will hydrate the rice and impart that signature bright lemon flavor that defines the Greek Lemon Chicken and Rice Recipe.
Step 5: Bake the Dish
Gently nestle the seared chicken back on top of the rice, skin-side up. Cover the skillet with a lid or foil to trap steam and promote even cooking. Transfer to a preheated oven at 350°F (175°C) and bake for 35 minutes, allowing the flavors to meld and the rice to tenderize perfectly.
Step 6: Crisp the Chicken Skin
Remove the cover and bake uncovered for an additional 10 minutes. This final touch crisps the chicken skin to perfection, making sure every bite has that irresistible crunch.
Step 7: Rest and Garnish
Allow the dish to rest for 5 to 10 minutes after baking. This brief pause helps everything settle beautifully. Before serving, sprinkle freshly chopped parsley or oregano and a little lemon zest for a fresh, fragrant finish.
How to Serve Greek Lemon Chicken and Rice Recipe
Garnishes
Fresh herbs are your best friends here. Parsley or oregano not only add vibrant green color but also inject fresh herbal notes that complement the zesty lemon. Lemon zest lifts the citrus profile even higher, making each serving bright and refreshing.
Side Dishes
This dish shines on its own but pairs beautifully with a crisp Greek salad, featuring juicy tomatoes, cucumber, olives, and feta cheese. For something warm, roasted vegetables with garlic and herbs or a simple tzatziki sauce can add creaminess and contrast.
Creative Ways to Present
For a festive touch, serve the chicken and rice in individual ramekins garnished with lemon wedges on the side. You can also scatter toasted pine nuts or add a drizzle of good quality olive oil just before serving to elevate presentation and texture.
Make Ahead and Storage
Storing Leftovers
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, so it tastes even better the next day. Just make sure to keep the chicken and rice together to maintain their fabulous melding of tastes.
Freezing
You can freeze the Greek Lemon Chicken and Rice Recipe for up to 2 months. Portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Keep in mind that the texture of rice might change slightly but the taste remains delightful.
Reheating
Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to maintain moisture. Covering the dish while reheating helps prevent dryness, ensuring that the chicken stays juicy and the rice fluffy.
FAQs
Can I use boneless chicken thighs instead of bone-in?
Absolutely! Boneless thighs will cook faster and remain tender, but bone-in offers more flavor and juiciness during cooking. If using boneless, reduce cooking time and keep an eye on the chicken to avoid drying out.
Is this recipe suitable for a stovetop only method?
Yes, you can cook it entirely on the stovetop by covering the skillet and simmering the rice and chicken over low heat. Just make sure the rice is fully cooked by checking the liquid absorption and tenderness.
Can I substitute the rice with another grain?
Long-grain rice works best for this recipe’s texture, but you can experiment with quinoa or couscous. Keep in mind these grains may require different cooking times and liquid ratios.
What type of lemon juice works best?
Freshly squeezed lemon juice is key to achieving the bright, vibrant lemon flavor this dish is known for. Bottled lemon juice doesn’t quite capture the same fresh, zesty taste.
How spicy is this dish?
The red pepper flakes add a gentle warmth but nothing overpowering. You can adjust the amount or omit it based on your preference for heat.
Final Thoughts
The Greek Lemon Chicken and Rice Recipe is a shining example of how simple ingredients can come together to create something truly extraordinary. Its bright, tangy flavors and comforting textures make it a standout meal any time of year. I can’t wait for you to try it and experience the magic of Greece right in your own kitchen!
Print
Greek Lemon Chicken and Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Greek
Description
Greek Chicken and Lemon Rice is a flavorful one-pan dish featuring tender, oven-baked chicken thighs seasoned with oregano and paprika, served on a bed of aromatic lemon-infused rice. This easy-to-make recipe combines Mediterranean herbs, zesty lemon, and perfectly cooked rice, delivering a comforting yet bright meal perfect for family dinners.
Ingredients
Chicken
- 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 Broth
- 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
- Season the chicken: In a large bowl, thoroughly coat the chicken thighs with dried oregano, paprika, salt, and red pepper flakes. Set aside to let the flavors infuse.
- Sear the chicken: Heat olive oil in a deep skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5 minutes until golden brown. Flip and sear the other side for another 5 minutes. Remove chicken from skillet and set aside.
- Sauté onion and rice: In the same skillet, add the finely diced onion and cook until translucent, stirring frequently. Add the long-grain rice and stir to coat it evenly with the oil and onion mixture.
- Add liquids and seasonings: Pour in the chicken broth, water, freshly squeezed lemon juice, dried oregano, and salt. Stir to combine all the ingredients evenly.
- Assemble and cover: Nestle the seared chicken thighs on top of the rice mixture, arranging them skin-side up. Cover the skillet with a lid or foil tightly to trap steam.
- Bake in the oven: Preheat your oven to 350°F (175°C). Transfer the covered skillet to the oven and bake for 35 minutes. Then remove the cover and bake uncovered for an additional 10 minutes to crisp the chicken skin.
- Rest and garnish: Remove the skillet from the oven and allow the dish to rest for 5 to 10 minutes. Garnish with freshly chopped parsley or oregano and sprinkle fresh lemon zest over the top before serving.
Notes
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful.
- Searing the chicken before baking adds a crispy texture and deeper flavor.
- Make sure to cover the skillet tightly while baking to allow the rice to cook properly in the steam.
- You can substitute fresh oregano for dried if preferred, adjusting quantity accordingly.
- The resting period after baking allows the juices to redistribute for better taste and texture.
