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Skillet of Greek Chicken with Lemon Rice topped with parsley
ChefMaster Emily

Greek Chicken with Lemon Rice

This Greek Chicken with Lemon Rice recipe features juicy, marinated chicken thighs baked over zesty, aromatic rice. It’s a one-pan Mediterranean masterpiece—ideal for weeknights, meal prep, or a cozy dinner party.
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Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Marinated Chicken
  • 6 chicken thighs bone-in, skin-on
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 0.5 tsp black pepper
Lemon Rice
  • 1 tbsp olive oil for sautéing
  • 2 cloves garlic minced
  • 1.5 cups white rice long-grain
  • 2.5 cups chicken broth
  • 1 tbsp lemon juice additional for rice
  • 2 tbsp fresh parsley chopped

Equipment

  • Oven-Safe Skillet
  • Mixing Bowl

Method
 

  1. In a bowl, combine lemon juice, zest, olive oil, garlic, oregano, salt, and pepper. Marinate chicken thighs in mixture for at least 30 minutes or overnight.
  2. Preheat oven to 350°F (175°C). Sear marinated chicken in a skillet over medium-high heat, skin-side down, until golden. Flip and cook the other side briefly. Remove and set aside.
  3. In the same skillet, add olive oil and sauté garlic. Add rice and toast lightly. Pour in broth and lemon juice; bring to a simmer.
  4. Place seared chicken thighs on top. Cover skillet and bake for 30–35 minutes until rice is tender and chicken is cooked through.
  5. Garnish with parsley and additional lemon zest before serving.

Notes

For extra flavor, marinate the chicken overnight. Add olives or spinach for a variation. Store leftovers for up to 4 days; reheat with a splash of broth.