One Pot Greek Lemon Chicken and Rice is so incredibly easy to make that it’ll be your new weeknight go-to meal. Braised greek chicken thighs resting on top of rice with lemons, garlic cloves, spices, white wine, olives, and fresh thyme. The best part? Only one pot to wash when you’re done!
6chicken thighswith bone and skin
2 1/2cupsminute rice
110oz packagepearl onions, peeled
1cupmixed greek olives
2headsgarlictops cut off
1/2cupdry white wine
1tbspextra virgin olive oil
3-4sprigs fresh thyme
Preheat oven to 375°F.
In a large dutch oven, add olive oil and melt butter over medium-high heat.
Add chicken, skin side down, and sprinkle with salt and pepper.
Cook chicken until skin has browned, about 5-6 minutes. Turn over and do the same to the other side.
Remove chicken from pan and add pearl onions, garlic (open side down), and lemons (cut side down). Add rosemary and oregano.
Sauté until onions soften, about 3-4 minutes.
Remove onions, garlic, and lemons from pan.
Add rice, wine, water, and lemon juice. Quickly stir, then add back in onions, lemons, and chicken.
Add garlic (open side up), olives, and thyme on top of rice.
Bake 40-45 minutes, or until chicken reaches an internal temperature of 165°F and is no longer pink.