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one pot greek lemon chicken and rice
One Pot Greek Lemon Chicken and Rice
Prep Time
1 hr
Total Time
1 hr
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!
Servings: 6 servings
Author: DishingDelish
  • 6 chicken thighs with bone and skin
  • 3 medium lemons halved
  • 2 1/2 cups minute rice
  • 2 1/2 cups water
  • 1 10oz package pearl onions, peeled
  • 1 cup mixed greek olives
  • 2 heads garlic tops cut off
  • 1/2 cup dry white wine
  • 2 tbsp lemon juice
  • 1 tbsp butter
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp salt
  • 1 tsp pepper
  • 3-4 sprigs fresh thyme
  1. Preheat oven to 375°F.
  2. In a large dutch oven, add olive oil and melt butter over medium-high heat.
  3. Add chicken, skin side down, and sprinkle with salt and pepper.
  4. Cook chicken until skin has browned, about 5-6 minutes. Turn over and do the same to the other side.
  5. Remove chicken from pan and add pearl onions, garlic (open side down), and lemons (cut side down). Add rosemary and oregano.
  6. Sauté until onions soften, about 3-4 minutes.
  7. Remove onions, garlic, and lemons from pan.
  8. Add rice, wine, water, and lemon juice. Quickly stir, then add back in onions, lemons, and chicken.
  9. Add garlic (open side up), olives, and thyme on top of rice.
  10. Bake 40-45 minutes, or until chicken reaches an internal temperature of 165°F and is no longer pink.