One Pan Greek Chicken & Lemon Rice
One Pan Greek Chicken & Lemon Rice
Ingredients
For the Chicken
- 4 chicken thighs, bone-in, skin-on (or boneless, skinless)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 teaspoons garlic, minced
- 1 lemon, large, zested and juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Rice
- 1 brown onion, diced
- 2 teaspoons garlic, minced
- 1 cup long grain rice
- 2 cups chicken stock
- 2 cups fresh spinach, packed (about 2 ounces)
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/4 teaspoon chili flakes, or to taste, for garnish
Instructions
- 1
In a medium bowl, combine the chicken thighs with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 3 teaspoons of minced garlic, the zest and juice of 1 large lemon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the chicken thoroughly. Cover the bowl and let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes. If marinating longer, refrigerate.
⏱️ 15 min
- 2
Heat a large, oven-safe pan with a lid (such as a Dutch oven or a large skillet) over medium heat. Once hot, add the marinated chicken thighs, skin-side down if applicable. Cook for 5-7 minutes per side, or until golden brown and seared, but not fully cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 12 min
- 3
In the same pan with the rendered chicken fat (add a splash of olive oil if needed), add the diced brown onion and a pinch of salt. Sauté over medium heat for 3-5 minutes, until the onion has softened and become translucent. Add 2 teaspoons of minced garlic and 1 cup of long grain rice. Stir continuously for 2-3 minutes to lightly toast the rice, ensuring it doesn't burn.
⏱️ 8 min
- 4
Pour in 2 cups of chicken stock and bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Reduce the heat to low, then carefully return the seared chicken thighs to the pan, nestling them into the rice. Cover the pan with its lid and simmer for 15-20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
⏱️ 20 min
- 5
Once cooked, carefully remove the chicken from the pan and set it aside. Stir the fresh spinach into the hot rice until it wilts, which should take about 1-2 minutes. Taste the rice and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min
- 6
Serve the lemon rice in individual bowls, topped with the cooked Greek chicken thighs. Garnish with a sprinkle of chili flakes, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
One Pan Greek Chicken & Lemon Rice
For the Chicken
- 4 chicken thighs, bone-in, skin-on (or boneless, skinless)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 teaspoons garlic, minced
- 1 lemon, large, zested and juiced
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For the Rice
- 1 brown onion, diced
- 2 teaspoons garlic, minced
- 1 cup long grain rice
- 2 cups chicken stock
- 2 cups fresh spinach, packed (about 2 ounces)
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, freshly ground, or to taste
For Serving
- 1/4 teaspoon chili flakes, or to taste, for garnish
Instructions
- 1
In a medium bowl, combine the chicken thighs with 2 tablespoons of olive oil, 1 teaspoon of dried oregano, 1 teaspoon of dried thyme, 3 teaspoons of minced garlic, the zest and juice of 1 large lemon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat the chicken thoroughly. Cover the bowl and let the chicken marinate for at least 15 minutes at room temperature, or up to 30 minutes. If marinating longer, refrigerate.
⏱️ 15 min - 2
Heat a large, oven-safe pan with a lid (such as a Dutch oven or a large skillet) over medium heat. Once hot, add the marinated chicken thighs, skin-side down if applicable. Cook for 5-7 minutes per side, or until golden brown and seared, but not fully cooked through. Remove the chicken from the pan and set aside on a plate.
⏱️ 12 min - 3
In the same pan with the rendered chicken fat (add a splash of olive oil if needed), add the diced brown onion and a pinch of salt. Sauté over medium heat for 3-5 minutes, until the onion has softened and become translucent. Add 2 teaspoons of minced garlic and 1 cup of long grain rice. Stir continuously for 2-3 minutes to lightly toast the rice, ensuring it doesn't burn.
⏱️ 8 min - 4
Pour in 2 cups of chicken stock and bring the mixture to a boil, scraping up any browned bits from the bottom of the pan. Reduce the heat to low, then carefully return the seared chicken thighs to the pan, nestling them into the rice. Cover the pan with its lid and simmer for 15-20 minutes, or until the rice is tender and the chicken is cooked through (internal temperature of 165°F or 74°C).
⏱️ 20 min - 5
Once cooked, carefully remove the chicken from the pan and set it aside. Stir the fresh spinach into the hot rice until it wilts, which should take about 1-2 minutes. Taste the rice and adjust seasoning with additional salt and pepper if needed.
⏱️ 3 min - 6
Serve the lemon rice in individual bowls, topped with the cooked Greek chicken thighs. Garnish with a sprinkle of chili flakes, if desired.
⏱️ 2 min