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One Pan Greek Lemon Chicken And Rice

One pan Greek lemon chicken and rice with golden herb-seared chicken thighs baked into fragrant lemon-herb rice that soaks up all the pan drippings. Finished with feta, dill, and parsley over a bright lemon-yellow rice base with cherry tomatoes and kalamata olives.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Calories: 930
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 bone-in chicken thighs Use skin-on for the best golden sear.
  • 0.25 cup olive oil For rubbing and searing the chicken.
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 0.5 tsp salt and pepper Season to taste.
Rice base
  • 1.5 cup long grain rice Rinse only if your package recommends it.
  • 2.5 cup chicken broth
  • 0.5 tsp turmeric Add with the rice to bloom the flavor.
  • 0.5 lemon, juiced Half the lemon goes into the broth.
  • 0.5 lemon, sliced Half the lemon is layered on top with the chicken.
Toppings
  • 1 cup cherry tomatoes Scatter for sweetness and color.
  • 0.5 cup kalamata olives Add near the end so they stay intact.
  • 4 oz feta, crumbled
  • 0.25 cup fresh dill and parsley for serving Use fresh, chopped, and add at the end.

Equipment

  • 1 sheet pan

Method
 

Sear the chicken
  1. Rub chicken with olive oil, garlic, oregano, salt, and pepper, then sear skin-side down for 5-6 minutes until deeply golden. Remove the chicken to a plate.
Build the lemon-herb rice
  1. Sauté garlic briefly, then add the long grain rice and turmeric and toast for 1 minute. Stir to coat the grains and lightly perfume the pan.
  2. Pour in chicken broth and lemon juice, then stir to combine and loosen any browned bits from the bottom of the pan.
Cook the one-pan meal
  1. Nestle chicken skin-side up in the rice, then tuck in lemon slices and scatter cherry tomatoes around the thighs. For best results, keep as much chicken skin exposed as possible.
  2. Bring everything to a boil, cover, and cook on medium-low for 25-30 minutes. The rice should be tender and the chicken should be cooked through.
Finish and rest
  1. Scatter olives over the top, cover again, and let rest for 5 minutes to settle the flavors. The rice will continue to absorb pan juices.
  2. Top with feta and fresh dill and parsley, then serve hot with the lemon-herb rice. Spoon pan drippings over the chicken for extra moisture and flavor.

Notes

Pro tip: Sear the chicken skin-side down without moving it so the skin crisps and the pan develops flavor for the rice. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently with a splash of broth or water. Freezing is not recommended due to feta and tomatoes. For a lower-sodium option, use low-sodium chicken broth and season with herbs first, adding salt only at the end to taste.