This Greek Lemon Rice with Chicken is a bright and tasty dish. It features juicy chicken, fluffy rice, and a zesty lemon flavor that will make your taste buds dance!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and moisture. If you prefer, you can use boneless thighs or even chicken breasts. Just remember boneless might cook faster!
Rice: Long-grain rice like basmati or jasmine works best here. If you’re out of those, white rice or even quinoa can be good alternatives—just adjust the cooking time!
Lemon: Fresh lemons are key for that bright flavor. If you don’t have fresh ones, bottled lemon juice can work in a pinch, but it won’t be quite as fresh-tasting. Add a little zest for extra flavor!
Onion and Garlic: They add lots of depth to the dish. If you’re looking for milder options, shallots can be a nice substitute. Also, garlic powder can replace fresh garlic in a lighter touch.
Oregano and Thyme: These herbs bring that lovely Greek vibe. If you don’t have them on hand, Italian seasoning can be used instead, but keep it light since it has additional herbs.
How Do I Get the Chicken Skin Crispy and Delicious?
For crispy chicken skin, proper searing is essential! Here are the steps to follow:
- Start with a hot skillet to ensure the skin crisps up nicely. Add the chicken skin-side down first.
- Don’t rush the cooking! Let it sear untouched for about 5-7 minutes until golden brown.
- After flipping, cook for an additional 3-4 minutes to finish the sear. This helps lock in moisture.
By following these steps, you’ll get that delightful crispy texture that pairs perfectly with the tender rice!
How to Make Greek Lemon Rice With Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
For the Rice:
- 1 ½ cups long-grain rice (e.g., basmati or jasmine)
- 3 cups chicken broth
- 2 lemons (1 sliced thinly, 1 juiced)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1 small red chili (for subtle heat), thinly sliced or diced
How Much Time Will You Need?
This dish requires about 15 minutes of prep time and 30 minutes in the oven. So, you’ll spend a total of around 45 minutes from start to finish, enjoying zesty chicken and fragrant rice in no time!
Step-by-Step Instructions:
1. Preheat and Prep:
First things first, preheat your oven to 375°F (190°C). While that’s heating up, season your chicken thighs with a generous sprinkle of salt, pepper, oregano, and thyme. Make sure to coat them well so they’ll be full of flavor!
2. Sear the Chicken:
Next, heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Carefully add your chicken thighs skin-side down. Let them cook until the skin is golden and crispy—this should take about 5-7 minutes. Then, flip the thighs over and sear the other side for an additional 3-4 minutes. Once done, remove the chicken from the skillet and set it aside for now.
3. Sauté the Vegetables:
In the same skillet, add a little more olive oil if needed. Toss in the chopped onion and sauté until it becomes translucent—this’ll take about 3-4 minutes. After that, add the minced garlic and stir for about 30 seconds until it’s nice and fragrant. Your kitchen is going to smell amazing!
4. Toast the Rice:
Add the rice to the skillet and give it a little stir while cooking it for 1-2 minutes. This will lightly toast the rice and enhance its flavor. Then, pour in the chicken broth and the juice of your second lemon. Be sure to scrape up any delicious browned bits stuck to the bottom of the pan!
5. Combine and Arrange:
Now it’s time to bring it all together! Season the rice mixture with a bit more salt and pepper to taste, then lay the seared chicken thighs back into the skillet, skin-side up. Finally, artfully arrange the sliced lemons over the rice and chicken.
6. Bake to Perfection:
Cover the skillet with a lid or some aluminum foil and pop it into the oven. Bake for about 25-30 minutes, or until the chicken is cooked through and the rice is tender (an internal temperature of 165°F/74°C for the chicken is key!).
7. Garnish and Serve:
Once you’ve taken it out of the oven, let it rest for 5 minutes. Before serving, sprinkle some freshly chopped parsley over the top—this adds a lovely touch of color and flavor! Serve it warm and enjoy the delightful lemony aroma along with your juicy chicken and flavorful rice.
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can definitely use chicken breasts! Just note that they may cook a bit faster than thighs, so keep an eye on the internal temperature to avoid drying them out (aim for 165°F/74°C).
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth on hand, you can use vegetable broth or even water with a bit of added salt and spices to flavor the rice. It will still create a delicious dish!
Is There a Way to Make This Dish Spicier?
Absolutely! Adding the optional red chili is a great start. You can also include a pinch of red pepper flakes when sautéing the onions and garlic for an extra kick.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water to keep the rice moist, and heat it gently on the stove or in the microwave.
