Description
This Greek Chicken and Lemon Rice recipe features juicy, bone-in chicken thighs seasoned with oregano and paprika, seared to perfection, then baked atop a flavorful lemon-infused long-grain rice. The dish offers a harmonious blend of bright citrus, aromatic herbs, and tender chicken, making it a comforting and satisfying Mediterranean-inspired meal.
Ingredients
Scale
Chicken and Seasoning
- 5 bone-in, skin-on chicken thighs
- 1 tsp dried oregano
- 1 tsp paprika
- ¼ tsp salt
- ¼ tsp red pepper flakes
- 2 tbsp olive oil
Rice and Aromatics
- 1 small onion, finely diced
- 1 cup long-grain rice
- 1 ½ cups chicken broth
- ¾ cup water
- 3 tbsp freshly squeezed lemon juice
- 1 tsp dried oregano
- ¾ tsp salt
Garnish
- Fresh parsley or oregano, chopped
- Fresh lemon zest
Instructions
- Marinate the Chicken: In a large bowl, coat the chicken thighs evenly with dried oregano, paprika, salt, and red pepper flakes. Let them rest briefly to absorb the flavors.
- Sear the Chicken: Heat olive oil in a deep skillet over medium-high heat. Place chicken thighs skin-side down and sear for 5 minutes until the skin is golden and crisp. Flip and sear the other side for an additional 5 minutes. Remove the chicken from the skillet and set aside.
- Cook the Aromatics: In the same skillet, add the finely diced onion and sauté until translucent and fragrant. Stir in the raw rice and toast it briefly until coated evenly with the oil and aromatic flavors.
- Add Liquids & Seasoning: Pour in the chicken broth, water, freshly squeezed lemon juice, dried oregano, and salt. Stir to combine all ingredients thoroughly, creating a flavorful cooking liquid for the rice.
- Combine: Place the seared chicken thighs on top of the rice, skin-side up, ensuring the chicken juices will infuse the rice during baking. Cover the skillet tightly with a lid or foil to trap steam.
- Bake: Transfer the covered skillet to a preheated oven at 350°F (175°C). Bake for 35 minutes to cook through the rice and chicken. Remove the cover and continue baking for an additional 10 minutes to crisp the chicken skin and evaporate excess moisture.
- Finish and Serve: Garnish the cooked dish with chopped fresh parsley or oregano and a sprinkle of fresh lemon zest for added brightness before serving.
Notes
- Using bone-in, skin-on chicken thighs adds flavor and keeps the meat juicy.
- Covering the skillet while baking ensures the rice cooks evenly through steaming.
- Removing the cover toward the end crisps up the chicken skin for a pleasing texture contrast.
- If you don’t have a skillet suitable for oven use, transfer contents to a baking dish after sautéing.
- Adjust red pepper flakes to control the heat level based on preference.
- Fresh lemon zest and herbs add a burst of freshness to the finished dish; don’t skip them.
