This Greek Lemon Rice with Chicken is a zesty and warm dish that’s sure to brighten your day! With tender chicken and fluffy rice, it feels like a cozy hug in a bowl.
The lemon adds a refreshing kick and makes every bite a little sunny. I love how easy it is to whip up—just cook, mix, and savor. Perfect for a busy weeknight or a family dinner!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs hold moisture and flavor well during cooking. If you’re looking for something healthier, boneless, skinless thighs or chicken breasts could work, but they may be less flavorful.
Rice: Long-grain white rice gives a fluffy texture. However, jasmine or basmati rice can be great alternatives for an aromatic twist. If you want a whole grain option, try brown rice, but you’ll need more liquid and longer cooking time.
Chicken Broth: For a lighter flavor, low-sodium chicken broth is a great option. Homemade broth is excellent too! If you’re vegetarian, vegetable broth can replace chicken broth, but it’ll change the flavor slightly.
Lemon Juice and Zest: Fresh lemon juice is best for brightness. If you don’t have fresh lemons, bottled lemon juice is acceptable, but it may lack the fresh taste. You can also use lime juice in a pinch for a unique twist!
Herbs: Fresh parsley and dill add vibrant flavor. If you’re out of dill, basil or thyme can work too. Dried herbs can always substitute fresh; use about a third of the amount for dried herbs.
How Do I Get Crispy Skin on My Chicken Thighs?
Getting that perfect crispy skin on chicken thighs is all about the heat and time. First, make sure to pat the chicken dry with paper towels—this helps achieve better browning!
- Start with a hot skillet and let the olive oil shimmer before adding the chicken, skin-side down.
- Give the chicken space in the pan; don’t overcrowd it!
- Let it cook undisturbed until golden brown, about 5-7 minutes. Flip and cook again, but just a few minutes to keep it juicy.
Following these tips will ensure your chicken skin turns out crispy and delicious! Plus, those drippings will flavor your rice beautifully.
How to Make Greek Lemon Rice With Chicken
Ingredients You’ll Need:
For the Main Dish:
- 6 bone-in, skin-on chicken thighs
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 3 tablespoons fresh lemon juice (about 1-2 lemons)
- 2 teaspoons lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried dill or 1 tablespoon fresh, chopped
For Garnish:
- 2 tablespoons fresh parsley, chopped
- Lemon slices, for garnish
How Much Time Will You Need?
This tasty Greek Lemon Rice with Chicken will take about 15 minutes to prepare, and then you’ll need approximately 40-45 minutes for cooking in the oven. So, in total, expect to spend around 1 hour. It’s a great dish for a cozy family dinner!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This gets it nice and hot for baking the chicken and rice.
2. Prepare the Chicken:
Take the chicken thighs and pat them dry with paper towels. Season both sides generously with salt, black pepper, and 1 teaspoon of dried oregano. This will help enhance the flavor!
3. Sear the Chicken:
In a large ovenproof skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down. Sear them for about 5-7 minutes until the skin is crispy and golden brown. Flip the thighs over and cook for another 3 minutes. Then, remove the chicken from the pan and set it aside on a plate.
4. Sauté the Garlic:
In the same skillet with the leftover chicken drippings, add the minced garlic. Sauté it for about 30 seconds until you can smell the wonderful aroma.
5. Toast the Rice:
Add the rice to the pan, stirring well to coat it with the oil and garlic. Toast the rice lightly for 2-3 minutes, which helps bring out its flavor.
6. Mix in the Flavors:
Now, pour in the chicken broth, fresh lemon juice, and lemon zest. Add the remaining dried oregano and dill, and stir everything together. Taste and season with a bit more salt and pepper if you like.
7. Arrange the Chicken:
Place the seared chicken thighs back on top of the rice, making sure the skin side is facing up. Scatter lemon slices around the chicken, giving it a burst of flavor as it cooks.
8. Simmer and Cover:
Bring the mixture to a gentle simmer over medium heat, and then cover the skillet tightly with a lid or foil. This helps trap the steam and ensure everything cooks evenly.
9. Bake in the Oven:
Carefully transfer the skillet to the preheated oven. Bake for 30-35 minutes, or until the rice is tender, the liquid is absorbed, and the chicken is fully cooked.
10. Let It Rest:
Once done, take the skillet out of the oven, and let it sit covered for about 5 minutes. This resting period helps all the flavors meld together.
11. Garnish and Serve:
Before serving, give it a fresh sprinkle of chopped parsley on top. Serve warm with extra lemon wedges if desired for an extra zesty kick!
This dish beautifully combines the crispy, flavorful chicken with fragrant, lemon-infused rice, showcasing classic Greek flavors. Enjoy!
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs can be used! Just be aware that they might cook a bit faster, so check for doneness a few minutes early to avoid overcooking.
Can I Substitute Brown Rice for White Rice?
You can substitute brown rice, but you’ll need to adjust the cooking time and increase the liquid to about 4 cups. Brown rice usually takes about 45-50 minutes to cook in the oven, so keep an eye on it!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop with a splash of broth or water to keep the rice moist.
Can I Add More Vegetables?
Absolutely! Adding vegetables like spinach, bell peppers, or peas can enhance the dish. Just toss them in with the rice mixture before baking—the cooking time should still remain the same!
