One Pan Greek Chicken and Lemon Rice

5 from 14 votes

One Pan Greek Chicken and Lemon Rice

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!

Course Main Course

Cuisine American, Mediterranean

Diet Gluten Free, Low Fat, Low Lactose, Low Salt

Keyword Dairy Free, gluten-free, Nut Free, Refined Sugar Free

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 433kcal

Author Nicole Modic

Ingredients

5 Chicken Thighs, Breasts, or Drumsticks skin-on
1 Lemon zested and juiced - this is about 1/4 cup
1 Medium Onion
4 Cloves Garlic mashed
2 Tablespoons Dried Oregan
1 Teaspoon Paprika
1 Teaspoon Sea Salt
½ Teaspoon Ground Black Pepper
2 Tablespoons Olive Oil
1 Cup Basmati Rice
2 Cups Chicken Broth
½ Cup Parsley chopped

Instructions

To make this chicken and rice, start by preheating your oven to 350 degrees F.
Next, season both sides of the chicken with a tablespoon of the oregano, paprika, a pinch of sea salt and pepper, and the lemon zest. Press the seasonings onto the chicken so it sticks, and place the chicken to the side.
Then, heat a large skillet, on the stove, over medium heat, and add in one tablespoon of the olive oil.
Place the chicken in the skillet, skin side down, and allow it to cook for about 5-6 minutes, until skin is crispy. Then, flip the chicken to the other side and cook for 2 minutes more. Note that the chicken won’t be fully cooked at this point, which is okay! You just want to make sure that the skin is browned and crispy.
Next, remove the chicken from the skillet and place it on a plate to rest while you prepare the rice.
Pour any of the chicken juices out onto the plate, then add the remaining tablespoon of oil to the skillet.
Dice the onion and garlic, then add them to the skillet and sauté for 3-5 minutes, until the onions are translucent.
Next, add the rice, broth, lemon juice, remaining oregano, parsley, and a pinch of salt and black pepper, and stir until the ingredients are fully combined.
Bring the mixture to a simmer, then gently place the chicken back into the pan, nestling it on top of the rice mixture.
Then, turn the heat off and place the pan inside the oven, covered, for 35 minutes, or until the chicken and rice are fully cooked.
Once it’s done, remove it from the oven, remove the cover, and use a fork to fluff the rice. Then, serve it immediately, and enjoy!

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