One Pot Greek Chicken and Rice

Crispy lemon-oregano chicken thighs and buttery rice, cooked together in one skillet. The classic Greek pairing of chicken and pilafi, made easy for weeknights.

Course Dinner, Main Course

Cuisine Greek

Prep Time 5

Cook Time 45

Marinating Time 10

Total Time 1

Servings

Calories 555kcal

Author by Jenny Skrapaliori Graves

Ingredients

4–6 large chicken thighs skin-on and boneless (about 2 lb / 1kg )
2 lemons zest and juice of 1 for the marinade, the other cut into wedges for serving
4 tablespoons extra virgin olive oil divided (2 for the marinade, 2 for the pan — the card only lists 2 right now)
2 teaspoons garlic powder
2 teaspoons dried oregano
sea salt
freshly ground black pepper
2 tablespoons butter, salted or unsalted 28 g
1 cup basmati rice, or your favorite long-grain rice 200 g
2½ cups chicken stock 600 ml

To serve

feta, tirokafteri or ladolemono optional

Instructions

Marinate the chicken. Place the thighs in a large bowl. Finely grate in the zest of one lemon, squeeze in its juice, then add 2 tablespoons olive oil, the garlic powder, oregano, salt and pepper. Massage the marinade into the chicken and skin. Marinate for at least 10 minutes, or cover and refrigerate for up to a couple of hours.
4–6 large chicken thighs, 2 lemons, 2 teaspoons garlic powder, 2 teaspoons dried oregano, sea salt, freshly ground black pepper, 4 tablespoons extra virgin olive oil
Brown the chicken, starting in a cold pan. Drizzle 2 tablespoons olive oil into a large, wide skillet. Lay the thighs in skin-side down, then turn the heat to medium. Starting cold lets the fat render slowly so the skin turns golden and crisp. Don't move them too much.
4 tablespoons extra virgin olive oil
Flip and set aside. When the skin is bronzed and crisp, flip and cook the other side. Once the chicken reaches about 140°F / 60°C, transfer it skin-side up to a plate. It finishes cooking in the rice.
Toast the rice. Add 2 tablespoons butter and the rice to the skillet and stir for a couple of minutes until every grain is coated, then pour in the stock. Season with salt and pepper and bring to a boil.
2 tablespoons butter, salted or unsalted, 2½ cups chicken stock, 1 cup basmati rice, or your favorite long-grain rice
Nestle and simmer. Return the chicken, pushing the meat down into the stock but keeping the skin above the surface. Simmer [uncovered — confirm] for 35–40 minutes, until the rice is tender and the chicken reaches 165°F / 75°C. Check after 15–20 minutes and add a splash of stock or water if it looks dry.
Serve. Bring the skillet to the table with lemon wedges. Serve with feta, tirokafteri on the side or drizzled over the top, or a spoonful of ladolemono.
feta, tirokafteri or ladolemono

Notes

Marinate for at least 10 minutes, or cover and refrigerate for up to a couple of hours for more flavor.
Start the chicken in a cold pan so the fat renders slowly and the skin crisps. Don't move it too much.
Use a meat thermometer. Transfer the chicken at about 140°F / 60°C; it finishes cooking in the rice and must reach 165°F / 75°C.
Bone-in thighs: add 5–10 minutes and check near the bone.

Nutrition