One Pot Greek Chicken and Lemon Rice
Recipe from Nagi & Dozer - RecipeTin Eats · original post · full recipe on recipetineats.com
The best chicken and rice recipe in the world!! This is not an authentic Greek dish (as far as I know!) but it is made using classic Greek ingredients. The beauty of this is that it is all made in one pot / pan. Cooking the rice with the chicken on top adds extra flavour to the rice because the chicken juices get soaked up by the rice. MARINATING TIME: 20 minutes to overnight. {Recipe video above} SCALE RECIPE using servings slider - hover mouse over Servings.
Serves 5 60 min 75.9g proteinKid-friendly
Dairy free
Ingredients
- chicken thighs — skin on and bone in1 kg
- lemons — zested and juiced2 ea
- dried oregano — 2 tbsp8 g
- garlic cloves — minced4 ea
- salt — 1 ¼ tsp7.5 g
- olive oil — 1 ½ tbsp30 ml
- small onion — finely diced1 ea
- long grain rice180 g
- chicken stock375 ml
Method
- Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
- Preheat oven to 180°C/350°F.
- Remove chicken from marinade, but reserve the Marinade.
- Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
Cooking for a different diet?
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Pescatarian
One Pot Greek Fish and Lemon Rice
- 750 g Firm white fish fillets instead of chicken thighs
- 375 ml Vegetable stock instead of chicken stock
Marinate the fish for only 20 to 30 minutes and do not sear it; bake the rice covered for 35 minutes, then lay the fish on top and bake uncovered for the last 12 to 15 minutes.
Vegetarian
One Pot Greek Chickpea and Lemon Rice
- 550 g Chickpeas instead of chicken thighs
- 375 ml Vegetable stock instead of chicken stock
Skip the searing: marinate the drained chickpeas, stir them into the rice with the stock and marinade, then bake covered for 35 minutes and uncovered for 10.
Vegan
One Pot Greek Chickpea and Lemon Rice
- 550 g Chickpeas instead of chicken thighs
- 375 ml Vegetable stock instead of chicken stock
Skip the searing: marinate the drained chickpeas, stir them into the rice with the stock and marinade, then bake covered for 35 minutes and uncovered for 10.
Gluten-free
- 375 ml Gluten-free chicken stock
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- chicken thighs · 1 kg
- lemons · 2 items
- dried oregano · 8 g
- garlic cloves · 4 items
- salt · 7.5 g
- olive oil · 30 ml
- small onion · 1 item
- long grain rice · 180 g
- chicken stock · 375 ml