Description
This Greek Chicken and Lemon Rice recipe features tender, bone-in chicken thighs seasoned with oregano and paprika, seared to golden perfection, and baked atop fragrant lemon-infused long-grain rice. The dish combines vibrant Mediterranean flavors with a comforting one-skillet method that’s perfect for a wholesome, family-friendly meal.
Ingredients
Scale
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
- Marinate the Chicken: In a large bowl, coat the chicken thighs evenly with dried oregano, paprika, salt, and red pepper flakes. Let them rest while you prepare the other ingredients.
- Sear the Chicken: Heat olive oil in a deep skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 5 minutes until the skin is golden brown. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.
- Cook the Aromatics: In the same skillet, add the finely diced onion and sauté until translucent and soft, about 3-4 minutes. Stir in the long-grain rice to coat it thoroughly with the oil and onion flavors.
- Add Liquids & Seasoning: Pour in the chicken broth, water, and freshly squeezed lemon juice. Sprinkle in dried oregano and salt, then stir gently to combine all ingredients evenly.
- Combine: Place the seared chicken thighs skin-side up on top of the rice mixture in the skillet. Cover the skillet tightly with a lid or aluminum foil to trap the steam during baking.
- Bake: Preheat your oven to 350°F (175°C). Transfer the covered skillet to the oven and bake for 35 minutes. After this time, remove the cover and bake for an additional 10 minutes to crisp the chicken skin.
- Rest & Garnish: Remove the skillet from the oven and let the dish rest for 5 to 10 minutes to allow flavors to settle. Garnish with freshly chopped parsley or oregano and sprinkle with fresh lemon zest before serving.
Notes
- Using bone-in, skin-on chicken thighs helps keep the meat juicy and flavorful.
- Make sure to sear the chicken well to develop a crispy skin and deepen the flavor.
- Covering the skillet during baking traps steam and helps the rice cook perfectly.
- Adjust salt and lemon juice to taste at the end, depending on your preference.
- You can substitute fresh oregano for dried if available, adjusting quantity accordingly.
