Greek Lemon Chicken and Rice Pan Bake

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teaspoon Greek Seasoning Blend
1 teaspoon dried Minced Onion
4-5 cloves garlic, minced
zest of 1 lemon
1/2 teaspoon Kosher Flake Sea Salt
1/2 teaspoon black pepper
2 tablespoons Koroneiki Greek Medium Extra Virgin Olive Oil or other Extra Virgin Olive Oil

5 bone-in, skin on chicken thighs

1 1/2 tablespoons Extra Virgin Olive Oil
1 large yellow onion, peeled and diced
1 cup dry long-grain white rice
2 cups chicken stock
1 1/4 teaspoons Greek Seasoning Blend
5 cloves garlic, minced
3/4 teaspoon Kosher Flake Sea Salt
1/2 teaspoon black pepper
lemon slices, lemon zest and minced parsley for garnish


In a large resealable plastic bag, add marinade ingredients and mix well. Add chicken thighs and turn to coat. Refrigerate at least 30 minutes but preferably overnight.

Preheat oven to 350 F degrees.

Add 1 1/2 tablespoons olive oil to large cast iron skillet or Dutch oven, and heat over medium-high heat. Shake off excess marinade from chicken thighs and add chicken thighs, skin side down, to pan. Cook 4-5 minutes per side. Remove to plate and wipe skillet lightly with a paper towel to remove any blackened bits, reserving chicken grease in pan.

Reduce heat to medium and add onion to pan. Cook 3-4 minutes, until softened and slightly charred. Add garlic and cook 1 minute. Add rice, oregano, salt and pepper. Stir together and cook 1 minute.

Pour in chicken stock, raise temperature to medium-high and bring to a simmer. Once simmering, nestle chicken thighs on top of the rice mixture. Cover with lid or foil, and bake 35 minutes. Uncover, return to oven and bake an additional 10-15 minutes, until liquid is removed, rice is tender, and chicken is cooked through.

Garnish as desired and serve.


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