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Greek Lemon Chicken Thighs Recipe

This one-pot chicken dish gets great flavor from the lemon, oregano, and garlic marinade. The marinade gets added back in to the pot to cook the rice for even more flavor.
Course Main Course
Cuisine Mediterranean
Keyword chicken, lemon, Mediterranean, one-pot, rice
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Calories 542kcal


  • Oven-safe skillet
  • Zipper top bag


For the marinade:

  • 2 lemons, zest and juice
  • 1 tablespoon dried oregano
  • 4 garlic cloves minced
  • ½ teaspoon salt

For the chicken:

  • 4 chicken thighs, bone in with skin
  • 1 tablespoon canola oil set aside until chicken has finished marinating

For the rice:

  • 1 tablespoon canola oil
  • 1 small onion finely diced
  • 1 cup long grain rice
  • cups chicken stock
  • ¾ cup water
  • ¾ teaspoon salt
  • Black pepper to taste
  • Lemon slices optional
  • Finely chopped parsley for garnish


For the marinade

  • Zest 2 lemons and squeeze the juice. Mix the lemon juice, zest, oregano, garlic, and salt in a small bowl. Pour into a medium zipper bag.
  • Add the chicken thighs and securely close the bag.
  • Refrigerate at least 20 minutes or up to overnight.

For the chicken:

  • Heat 1 tablespoon of oil in a large, heavy-bottomed, oven-safe skillet.
  • When oil is hot, remove the chicken pieces from the marinade bag and place skin-side down in the hot skillet. Set the marinade aside to use later in recipe.
  • Allow chicken to brown nicely on the skin side, then flip and brown the other side.
  • Remove the chicken from the pan and wipe the pan with a paper towel to remove any burned bits.

For the rice:

  • Add the second tablespoon of oil to the same skillet. Add the diced onions and cook until the onions are translucent.
  • Add the rice, chicken stock, water, salt, pepper, and the saved marinade to the skillet.
  • Simmer together for one minute then place the chicken breasts on top.
  • Cover and bake at 350 degrees for 35 minutes. Remove the lid, add a few sliced lemons if you like, and bake an additional ten minutes.
  • Taste the rice for doneness. If still too firm, return the skillet to the oven for an additional 5-10 minutes. If needed, add an extra splash of chicken stock at this point.
  • When the rice is cooked to your liking, remove the pot and let rest for ten minutes before serving. Sprinkle with fresh chopped parsley if desired.


Calories: 542kcal | Carbohydrates: 49g | Protein: 25g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 950mg | Potassium: 506mg | Fiber: 3g | Sugar: 4g | Vitamin A: 104IU | Vitamin C: 32mg | Calcium: 52mg | Iron: 2mg