Go Back
–+ servings
Print Recipe
No ratings yet

One-Pot Lemon Chicken and Rice

This fragrant lemon chicken and rice is definitely a recipe to keep. Perfect bowl of comfort for any day of the week
Prep Time10 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Greek
Keyword: best lemon rice and chicken, easy chicken recipes, lemon chicken and rice, one-pot dish
Servings: 4

Ingredients

  • 4 large chicken thighs with bone
  • 2 tbsp olive oil
  • 4 medium garlic cloves minced
  • 2 tsp chilli flakes
  • 1 tbsp dried oregano
  • 1 tsp lemon & black pepper seasoning (optional)
  • 1 large lemon see note 1
  • 1/4 tsp salt only if necessary

Rice

  • 1 cup long grain rice
  • 1 tbsp olive oil
  • 1 onion finely chopped
  • 2 cups chicken stock
  • 2 tsp dried oregano
  • salt if required
  • pepper if required

Instructions

  • Grate the zest of the lemon and set aside. Microwave the lemon for 20 seconds. Cut it up and squeeze out the juice. Should make 4 tablespoons of juice. Marinate the chicken thighs with the oregano, garlic, lemon and black pepper seasoning, chilli flakes, lemon and lemon zest,salt and pepper. Refrigerate for an hour
  • Preheat the oven at 180 degrees Celsius
  • Heat 2 tablespoon oil in a large pan and brown the chicken on both sides. Reserve the excess marinade
  • Wipe the pan down after browning the chicken. Add another tablespoon oil and saute the onion until translucent
  • Mix in the oregano and excess marinade. Add the chicken stock. Mix in the rice and bring to a boil
  • Place the chicken thighs on top of the rice. Season with more salt and pepper if required.
  • Cover the pan with an oven-proof lid or some foil. Bake at 180 degrees Celsius for 1 hour or until the rice is tender and the liquid has dried up. You may need to adjust your cooking time
  • Serve with more lemon if you wish

Notes

  1. After heating my lemon for 20 seconds in the microwave I managed to get 4 tablespoons of juice from it. If your lemon gives you less juice, depending on the size, you can use another lemon
  2. I added the chilli flakes to my recipe but you can leave it out 
  3. I used the lemon and black pepper seasoning from Ina Parmaan but you don't have any leave it out. You can add normal black pepper to the dish
  4. Although I used 2 cups of stock exactly I suggest you start with 1&1/2 cups at first and towards the end of cooking add the other half only if required