you're making mealtime meaningful.
There’s nothing quite so nice as when you can make a tasty dinner all in one pan. This one-pan Greek lemon chicken recipe is filled with flavor and is a breeze to make. This is the meal for when you’re craving something really tasty, but are also eyeing the menu of your go-to takeout place as well. Sometimes you just don’t feel like spending a lot of time cooking. This recipe is for those nights, but don’t let the low-investment time fool you. This one is as delicious as they come, perfectly spiced with Mediterranean herbs.
This dish doesn’t take a lot of hard work, but it does take a bit of time to marinate the chicken. This is part of what gives it that wonderful flavor with a marinade of garlic, olive oil, and lemon zest.
Then you fry the chicken for 5 minutes on each side. Take the chicken out of the pan and fry the garlic and then add in some rice, the rest of the spices, and some chicken stock. Then nestle the chicken on top and cover with lemon slices for extra citrus flavor.
For this recipe thighs work great because they have lots of flavor and hold their moisture well. But, you can use other cuts of chicken if that’s what you have on hand.
This chicken only needs to bake for 35 minutes. Sprinkle some fresh herbs on top once it’s out of the oven and then your dinner is all set and ready to go. For a great add-on you can pair this Greek lemon chicken with some homemade tzatziki sauce (recipe right here).
When it comes time to clean up you’ve only got one pan to wash. And, it doesn’t get any better than that.
One-pan Greek Lemon Chicken
Yield(s): Serves 5
45m prep time
57m cook time
343 calories
Allergens: Citrus
Diet: Gluten-Free
you're making mealtime meaningful.
For the chicken:
- 1/2 teaspoons dried oregano
- 1 teaspoon dried minced onion
- 5 cloves garlic, minced
- zest and juice of 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil to make a loose paste
- 5 bone-in, skin on chicken thighs
For the rice:
- 1 1/2 tablespoons olive oil
- 1 yellow onion, peeled and diced
- 1 cup dry long-grain white rice
- 2 cups chicken stock
- 1 1/4 teaspoons dried oregano
- 5 cloves garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 5-7 lemon slices
- 1 teaspoon freshly chopped parsley
- 1 teaspoon freshly chopped mint
Preparation
- Combine oregano, onion, garlic, lemon juice, lemon zest, salt, pepper, and olive oil in large bowl. Add chicken to marinade and toss to coat. Refrigerate for 15 minutes, then turn chicken over and allow to marinate for 15 more minutes.
- Preheat oven to 350˚F. Heat a large skillet or oven-safe stockpot over medium heat. Add chicken and cook for 5 minutes on each side. Remove chicken from pan and set aside. Add olive and onion to pan and cook for 4 minutes on medium heat. Add garlic and cook for 1-2 more minutes.
- Add rice, oregano, salt, pepper, and chicken stock to onions. Increase heat to medium-high and bring to a boil, then add chicken on top. Cover chicken with lemon slices.
- Bake covered for 35 minutes or until rice is tender. Sprinkle with parsley and mint just before serving.
Recipe adapted from The Chunky Chef.