Busy days call for easy dinners. But if you are like me, you also don’t want to sacrifice taste. That’s where my One Pan Greek Chicken and Lemon Rice comes in. This meal is super flavorful, no one will even know that you made this restaurant-quality dish using just one large skillet!
What I love the most about this recipe is that the flavors from the chicken really seep into the lemony rice, for the ultimate flavor explosion!
What you need to make this dish
Chicken – For this recipe, you can use any cuts of chicken that you like, whether chicken drum sticks, thighs, or breasts. I do recommend using skin-on chicken, so that the juices from the chicken really sink into the rice!
Lemon – Fresh lemon juice is always best!
Onion – You can use any onion variety you like!
Oregano – Dried oregano is totally fine!
Paprika – Smoked paprika has more flavor than regular paprika, but either will do!
Garlic powder – Grab your garlic powder, because you need that too!
Olive oil – You can definitely feel free to use butter, ghee, or any other oil that you would like to cook with. I love the flavor of olive oil, which is why I chose to use that in this recipe.
Basmati rice – Basmati rice is super flavorful and cooks up really nicely in the oven with the chicken. If you have another favorite, feel free to use that.
Chicken broth – You can sub vegetable broth if you’d like, but I recommend using the chicken broth or even bone broth for the best flavor.
What kind of pan do you need to make this?
To make this One Pan Greek Chicken and Lemon Rice, you need a large pan! I recommend using a cast-iron skillet that is at least 12 inches. For one, using a cast-iron skillet will make the chicken skin super crispy (no one likes soggy chicken), and it also makes the food super flavorful. A nice, 12-inch cast iron skillet isn’t very expensive and will come in handy so often in all of your culinary adventures! Here’s the one I recommend.
If you don’t have a cast-iron skillet, that is also ok! Just make sure that your pan is at least 12 inches, and that it is something that is oven safe, too. Because after you begin preparing the chicken and rice on the stove, you then need to transfer the skillet to the oven to finish off the cooking!
If you make this recipe, please be sure to leave a rating below, and of course, since I practically live on Instagram, be sure to tag me in your creations so that I can repost! Enjoy! xx
This One Pan Green Chicken and Lemon Rice is the easiest weekday dinner! What I love the most is that the juices from the chicken mix so well with the lemon rice, so the ultimate flavor explosion!
5skin-on chicken drumsticks or thighs
1lemon, juiced (1/4 cup)
Preheat oven to 350.
Finely dice your onion and set aside.
Juice lemon and set aside.
Season your chicken drumsticks or thighs with 1 tb of the oregano, paprika, and a pinch of salt and pepper.
Heat 1 tb olive oil in a large cast iron skillet, over medium heat.
Place the chicken in the skillet, skin side down. Cook for about 6-7 minutes, until skin is crispy, then flip to the other side and cook for a few minutes more. Note, these don't have to be fully cooked at this point, as this is going into the oven later to cook fully! You just want the skin to get nice and crispy.
Next, remove the chicken from the skillet and place it on a plate, and set aside.
Pour any juices out of the skillet, and add 1 tb olive oil.
Add onion to the skillet, and saute for 3-5 minutes, until translucent.
Next, add rice, broth, lemon juice, remaining oregano, garlic powder, salt and pepper.
Once everything comes to a simmer, gently lay the chicken on top of the rice mixture.
Remove from the stove, and place the pan inside the oven, COVERED, for 35 minutes or so.
Remove cover, and cook for 5 more minutes.
That's it! How’s that for easy?
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!