One Pot Greek Chicken and Rice

WRITER BYCassie

POSTEDJuly 22, 2020

This One Pot Greek Chicken and Rice is quick, easy and delicious. It will be on the table in under an hour and uses simple, everyday ingredients. The chicken drumsticks are marinated in lemon, garlic and oregano, then cooked in the oven on top of the most flavourful lemon rice you'll ever try. Plus one pan means less washing up!

This One Pot Greek Chicken and Rice recipe comes from my YiaYia (my Greek grandmother). It's ridiculously simple, but the flavours are unreal and your house will smell amazing as it cooks away in the oven.

I love a good one pot dinner as much as the next person and this one couldn't be easier. There's no pre-browning the meat or fussing over the dish constantly.

You do need to marinate the chicken first, but this can be done in a freezer bag for ease if you'd wish. And I've popped down some sautéed diced onion as optional. Sometimes I do this, sometimes I don't. It isn't integral to the taste of the overall dish, I just really love onion and rice together.

Now I know the big drawcard of this recipe is the one pot BUT I'd be remiss if I didn't highly recommend you make these Greek Lemon Potatoes to go alongside this dish. They are so worth the extra washing up. A dollop of tzatziki also wouldn't go astray!

WHY YOU'LL LOVE THIS RECIPE...

Super flavourful chicken and rice
Quick and easy weeknight dinner
One pot = less washing up!

WHAT YOU'LL NEED

Here's what you'll need to make Greek chicken and lemon rice (full measurements listed in the printable recipe card below)...

Chicken Drumsticks / Legs
Oregano - preferably Greek
Lemon
Garlic
Olive Oil
Rice
Chicken Stock
Salt and Pepper

Optional

Butter
Onion
Greek Tzatziki, to serve

HOW TO MAKE ONE POT GREEK CHICKEN AND RICE - STEP BY STEP

Place chicken, oregano, garlic, olive oil and the juice from ½ of the lemon into a bowl or ziplock bag and season with salt and pepper. Mix together to combine, then leave in the fridge to marinate for at least 30 minutes (or overnight, if desired).

Preheat oven to 180C / 350F. Place marinated chicken drumsticks in a single layer in a baking dish, discarding any leftover marinade, then cook in the oven for 15 minutes.

OPTIONAL STEP - Heat butter in a skillet on medium heat and sauté onion until softened. Set aside.

Move chicken drumsticks to a plate. Pour chicken stock, rice, the juice from the remaining ½ of the lemon and the sautéed onion, if using, into the baking dish and give it a stir to combine. Nestle the chicken on top, then return to the oven to cook for 25-30 minutes or until the rice has fully absorbed the liquid and the chicken is cooked through.

Let it stand uncovered for a few minutes, then fluff the rice with a fork and serve.

TIPS FOR MAKING THIS RECIPE

I only ever remember to marinate the chicken right before I make this dish, so it generally only gets about 30 minutes to an hour to marinate. Feel free to leave it overnight though, if you remember!
I recommend using a meat thermometer to ensure your chicken is cooked through - 74C / 165F.
Recipe will feed 2-3 (2 large serves, or split evenly between 3). Feel free to double the recipe to feed a bigger crowd - just be super to use a larger rectangular baking dish that will fit all the chicken drumsticks in a single layer.

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This recipe absolutely DID NOT work out in any way. First of all, the cook time and temperature were way too low. The dish was in the oven for over an hour and the chicken was raw while the rice was very mushy. I had to take the chicken drumsticks off and finish them independently. I am an accomplished home chef and have a great track record with recipes I've found online. While making this dish I almost cried, I think my credit score went down, and my dog ran away. That's how bad it was.