One Pot Greek Lemon Chicken and Rice
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
Calories: 522kcal
Equipment
- Dutch oven
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 6 medium chicken thighs with bone and skin
- 1 tsp salt
- 1 tsp pepper
- 10 oz pearl onions peeled
- 2 heads garlic tops cut off
- 3 medium lemons halved
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 2 1/2 cups minute rice
- 1/2 cup dry white wine
- 2 1/2 cups water
- 2 tbsp lemon juice
- 1 cup mixed greek olives
- 3-4 sprigs fresh thyme
US Customary - Metric
Instructions
- 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 begin to 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.
Notes
Click on the time in the instructions to start a timer!
Nutrition
Calories: 522kcal | Carbohydrates: 45g | Protein: 23g | Fat: 27g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 839mg | Potassium: 464mg | Fiber: 4g | Sugar: 4g | Vitamin A: 281IU | Vitamin C: 38mg | Calcium: 85mg | Iron: 4mg