Greek Lemon Garlic Chicken & Rice
One-pan chicken thighs simmered with rice in lemony chicken stock, scented with oregano.
Ingredients
- 600 g Chicken thighs
- 300 g Rice
- 600 ml Chicken stock
- 1 Lemon
- 5 cloves Garlic
- 3 tbsp Extra-virgin olive oil
- 2 tsp Dried oregano
- 1 tsp Salt
- ½ tsp Black pepper
- 1 Bay leaves (optional)
- 50 g Kalamata olives (optional)
- 2 tbsp Parsley (optional)
Method
- Pat the chicken thighs dry and season with salt, pepper, and half the oregano.
- Mince the garlic and zest the lemon, then juice it.
- Heat olive oil in a wide lidded pan over medium-high. Sear the chicken skin-side down until deep golden, about 6 minutes. Flip and brown 3 minutes more. Lift to a plate.
- Add the garlic to the pan and stir for 30 seconds. Add the rice and toast for a minute.
- Pour in the stock and lemon juice. Nestle the chicken back on top, tuck in the bay leaf, scatter the remaining oregano. Bring to a boil.
- Cover, reduce to low, and cook until the rice is tender and the chicken cooked through, about 20 minutes.
- Off heat, rest covered for 5 minutes. Scatter olives, parsley, and lemon zest. Serve with extra olive oil.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Greek Lemon Garlic Chicken & Rice
Greek lemon garlic chicken and rice is a one-pan main in the sun-bright, lemon-forward style that runs through Greek cooking. Bone-in chicken thighs are seared until their skin turns deep golden, then the rice cooks right in the pan, absorbing lemony chicken stock and the fond left behind by the meat. Oregano and garlic scent the whole thing, while a handful of Kalamata olives and fresh parsley pull it firmly into Greek territory.
The result is comforting and tangy at once: tender chicken over rice that has drunk up the lemon and stock, each grain savory from the browned bits in the pan, with the olives adding salty, briny punch and the oregano its herbal, resiny lift. Cooking everything in a single lidded pan means the flavors concentrate and the cleanup stays minimal, which makes it a strong weeknight choice that still feels like a proper meal. It needs little more than a green salad alongside. The technique that carries the dish is searing the thighs skin-side down for a real crust and then toasting the rice briefly before the liquid goes in, so it cooks up fragrant rather than gluey.
Greek Lemon Garlic Chicken & Rice: frequently asked questions
How many calories are in Greek Lemon Garlic Chicken & Rice?
A serving has about 784 calories — 34.8g protein, 70.7g carbs, 39.1g fat, 2.8g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 34.8g of protein, roughly 18% of its calories.
Is Greek Lemon Garlic Chicken & Rice gluten-free?
Based on its ingredients, Greek Lemon Garlic Chicken & Rice has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
How long does Greek Lemon Garlic Chicken & Rice take to make?
About 45 minutes start to finish, but only around 22 of those are hands-on — the rest is largely unattended cooking time you can step away from. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Greek Lemon Garlic Chicken & Rice?
The core ingredients are essential, but you can leave out bay leaves, kalamata olives, parsley — they're optional and mainly there for extra flavor or finish.
How many servings does Greek Lemon Garlic Chicken & Rice make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.