This Greek Lemon Rice with Chicken is a zesty and comforting dish that brings sunny flavors to your table. Tender chicken sits atop fluffy rice, all brightened with a splash of fresh lemon juice!
Honestly, what’s better than a one-pot meal? I just love how easy it is to make—chop, cook, and serve! Your family will be asking for seconds, trust me!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs add great flavor and juiciness. If you prefer, you can use boneless, skinless thighs or even chicken breasts, but make sure to adjust the cooking time so they don’t dry out.
Rice: Long-grain white rice keeps this dish fluffy. You can swap it for jasmine rice for a fragrant twist, or even brown rice, but remember that brown rice will take longer to cook.
Lemons: Fresh lemons bring brightness. If you only have bottled lemon juice, it’ll do, but fresh juice has a richer flavor. Always zest the lemon before juicing for added flavor if you can!
Garlic: Fresh garlic is key for that aromatic taste. If you’re in a pinch, you could use garlic powder (1/8 teaspoon per clove) instead, but fresh really shines here.
Dried Oregano: This herb adds a lovely Mediterranean touch. If you want to switch things up, you can use Italian seasoning or herbes de Provence, but be cautious with the amount—those blends can be stronger.
How Do I Get Crispy Chicken Skin?
For that mouth-watering crispy skin, the cooking method is crucial. Start with a hot skillet to sear the chicken. Here’s how to do it:
- Heat olive oil in your skillet until shimmering, not smoking.
- Place chicken thighs in skin-side down. Don’t overcrowd the pan to ensure even cooking.
- Cook without moving them for 5-7 minutes until the skin is golden and crispy.
- Flip and cook the other side for about 3-4 minutes. This gets the outside crunchy while keeping the inside moist!
Letting the chicken rest after the oven helps retain that crispness but be mindful not to cover it too tightly, so the steam doesn’t soften the skin.
How to Make Greek Lemon Rice with Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper, to taste
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
For the Rice:
- 1 1/2 cups long-grain white rice
- 3 cups chicken broth
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Juice of 1 lemon
For Garnishing:
- 1 lemon, sliced
- 2 tablespoons fresh dill, chopped
- Fresh parsley, chopped (optional, for garnish)
- Greek yogurt or tzatziki (optional, for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes for prep and around 30-35 minutes for cooking in the oven, totaling about 50 minutes. It’s simple to make and perfect for a hearty dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your chicken and rice cook evenly once they are ready to go in.
2. Season the Chicken:
Generously season the chicken thighs with salt, pepper, dried oregano, ground cumin, and half of the minced garlic. Make sure to rub the seasoning all over for great flavor.
3. Sear the Chicken:
In a large, oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden brown and crisp, about 5-7 minutes. Flip the chicken and cook the other side for about 3-4 minutes. Once done, remove the chicken and set it aside.
4. Sauté the Garlic:
Reduce the heat to medium. In the same skillet, add the remaining minced garlic and sauté for about 1 minute until fragrant. This step enhances the flavor of the dish!
5. Toast the Rice:
Add the rice to the skillet and stir well to coat it with the oil and garlic. Lightly toast the rice for about 2-3 minutes, stirring occasionally.
6. Add Broth and Lemon Juice:
Pour in the chicken broth and the juice of one lemon. Stir to combine and season with salt, pepper, and red pepper flakes if you’re using them. This mixture helps to cook the rice and flavor it beautifully.
7. Combine Chicken and Rice:
Return the chicken thighs to the skillet, placing them on top of the rice. Arrange the lemon slices around and on top of the chicken for added flavor and presentation.
8. Bake in the Oven:
Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 30-35 minutes, or until the rice is tender and has absorbed the liquid, and the chicken reaches an internal temperature of 165°F (74°C).
9. Garnish and Rest:
Once removed from the oven, let the dish rest for a few minutes. Sprinkle fresh dill and chopped parsley over the top for that extra touch of flavor before serving.
10. Serve:
Serve warm with a side of Greek yogurt or tzatziki if you like. Enjoy the bright and zesty flavors of this delicious Greek-inspired meal!
Can I Use Different Cuts of Chicken?
Absolutely! If you prefer boneless, skinless chicken thighs or even chicken breasts, you can use those instead. Just be cautious with the cooking time, as they may need less time in the oven to avoid drying out.
Can I Make This Recipe with Brown Rice?
Yes, you can use brown rice, but keep in mind that it requires a longer cooking time and more liquid. You’ll typically need to add about an extra cup of broth and increase the baking time to around 45-50 minutes for the rice to cook through.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove with a little extra broth or water to keep the rice from drying out.
What Can I Substitute for Fresh Dill?
If you don’t have fresh dill, you can replace it with dried dill (about 1 teaspoon) or use other herbs like parsley, thyme, or even basil, depending on your preference. Each will lend a slightly different flavor to the dish!
