One-Pan Baked Greek Chicken Recipe With Lemon Rice Is Fantastic by Donna John

One-Pan Baked Greek Chicken Recipe With Lemon Rice Is Fantastic

Nagi Maehashi, the creator of this recipe, says it is "the best chicken and rice recipe in the world." She admits it's not an "authentic Greek dish," but it does use classic Greek ingredients. I have to agree with Nagi that this is a pretty spectacular one-pot baked chicken dinner.

This is another winning recipe from my favorite cookbook, RecipeTin Eats Dinner by Nagi Maehashi. To make this easy Greek-inspired baked chicken recipe you will need bone-in chicken thighs, fresh lemons for juicing and zesting, dried oregano, fresh garlic, salt and black pepper, olive oil, onion, long-grain rice and chicken broth. The gluten-free recipe starts on the stovetop and ends in the oven, so you will need an ovenproof skillet.

Serve this Greek chicken for dinner with your favorite side dishes. It's pretty much a meal on its own, but I added a fresh garden salad on the side.

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 5


Chicken and Marinade

  • 2 pounds bone-in, skin-on chicken thighs 
  • 1 - 2 lemons, for zesting and juicing (about 4 tablespoons juice)
  • 1 tablespoon dried oregano
  • 4 cloves garlic, minced
  • 1/2 teaspoon salt (or to taste)

Lemon Rice

  • 1 1/2 tablespoons olive oil (divided)
  • 1 small onion, finely chopped
  • 1 cup long-grain rice (uncooked)
  • 1 1/2 cups chicken broth
  • 3/4 cup water
  • 1 tablespoon dried oregano
  • 3/4 teaspoon salt (or to taste)
  • black pepper, to taste
  • fresh parsley or oregano, for garnish (optional)
  • fresh lemon zest, for garnish (optional, but recommended)

Helpful Products

Recipe Notes

  • I put my chicken in the marinade in the morning so it marinated all day.
  • I used my Le Creuset round baking dish to make this recipe, but any oven-proof pan with a lid would work. If you don't have a lid, cover with aluminum foil.
  • I put the spent lemons into the bag with the marinade and added lemon slices to the top before baking.

Here's how to make it:

  1. Combine all the marinade ingredients in a plastic zipper bag or shallow dish. Cover and marinate 20 minutes to overnight in the refrigerator.
  2. When ready to cook, remove the chicken from the marinade (reserve the marinade in the bag). Heat 1/2 tablespoon of the olive oil in an oven-proof skillet over medium-high heat. Put the chicken into the skillet skin side down and cook until golden brown. Flip it over and cook the other side to golden brown (it will not be cooked through at this point). Remove the chicken to a plate.
  3. Add the remaining olive oil to the skillet. Add the onion and cook until soft, about 2 to 3 minutes.
  4. Add the rice, chicken broth, water, dried oregano, salt, pepper and reserved marinade.
  5. Stir to combine the ingredients and bring to a simmer.
  6. Put the chicken back into the skillet. Cover the skillet and bake in a preheated 350-degree F oven for about 35 minutes. Remove the lid and continue to bake for about 10 more minutes or until all the liquid has absorbed and the rice is tender.
  7. Remove from the oven and let it rest for about 5 minutes before serving. Garnish with parsley, oregano and fresh lemon zest, if desired.

Nutrition Facts Per Serving

Calories: 495

Total Fat: 38.1g

Saturated Fat: 6.8g

Cholesterol: 58mg

Sodium: 151mg

Total Carbohydrate: 22.7g

Dietary Fiber: 2g

Total Sugars: 2g

Protein: 18.4g

Vitamin D: 0mcg

Calcium: 38mg

Iron: 2mg

Potassium: 285mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Magic Baked Chicken Fried Rice Recipe: Everything Goes In Uncooked

Quick Teriyaki Beef Bowls Recipe: A Chef's 20-Minute Ground Beef Asian Dinner

Most Popular 15-Minute Baked Fish Recipe With Lemon Cream Sauce

​Crazy Crispy No-Oil Chicken Recipe: Shatteringly Crispy Oil-Free Fried Chicken

Donna John
This really is a great recipe! Hope everyone enjoys it! Really easy, too.
Elisa Schmitz
Wow! What a bright and beautiful dish, Donna John . I love Greek recipes and Mediterranean flavors. Making this!
This is my kind of dish. I wonder how rice absorbtion dishes would go in an airfryer oven.

join discussion

Please login to comment.

recommended tips

Gourmet Coffee Drinks: How to Make Your Own & Save Money!

The Magic of Beans: A Simple Way to Add Protein & Fiber to Your Diet!

Skip the Stuffing! Instead, Stuff Your Thanksgiving Turkey With This!