Description
This Greek Chicken and Lemon Rice recipe features juicy bone-in, skin-on chicken thighs marinated with oregano and paprika, seared until golden, then baked atop a bed of aromatic lemon-infused long-grain rice. Enhanced with fresh herbs and lemon zest, this vibrant and comforting meal blends Mediterranean flavors with simple cooking techniques for a deliciously satisfying dish perfect for weeknight dinners or entertaining guests.
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 & Aromatics
- 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 1 tsp dried oregano, 1 tsp paprika, ¼ tsp salt, and ¼ tsp red pepper flakes. Set aside to allow the flavors to penetrate.
- Sear the Chicken: Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Place chicken thighs skin-side down and sear until the skin is golden and crisp, about 5 minutes. Flip the chicken 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, sauté the finely diced onion until it becomes translucent, approximately 3-4 minutes. Stir in 1 cup of long-grain rice to coat it thoroughly with the oil and onion mixture, ensuring the rice is evenly coated.
- Add Liquids & Seasoning: Pour in 1 ½ cups chicken broth, ¾ cup water, 3 tablespoons freshly squeezed lemon juice, 1 teaspoon dried oregano, and ¾ teaspoon salt. Stir gently to combine all ingredients evenly.
- Combine: Arrange 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 retain moisture during baking.
- Bake: Transfer the skillet to a preheated oven at 350°F (175°C). Bake covered for 35 minutes to allow the rice to cook through and the chicken to finish cooking. Remove the cover and bake uncovered for an additional 10 minutes to crisp the chicken skin further.
- Rest & Garnish: Remove the skillet from the oven and let the dish rest for 5 to 10 minutes to allow flavors to meld and juices to redistribute. Garnish with freshly chopped parsley or oregano and a sprinkle of fresh lemon zest before serving.
Notes
- Using bone-in, skin-on chicken thighs ensures moist meat and flavorful crispy skin.
- For a zestier lemon flavor, add extra lemon zest to the rice mixture before baking.
- Make sure to cover the skillet tightly during baking to cook the rice thoroughly and keep the chicken juicy.
- This dish can be served with a side of Greek salad or steamed vegetables for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
