One Pot Lemon Greek Chicken and Rice

Ingredients

• 3 bone-in chicken thighs (skin-on)
• 0.5 tsp salt (for chicken marinade; plus more to taste for rice)
• 1 tsp black pepper (divided: 1/2 tsp for chicken, 1/2 tsp for rice)
• 0.5 tsp garlic powder (for chicken marinade)
• 0.5 tsp red chilli flakes (for chicken marinade)
• 2 tbsp lemon juice (divided: 1 tbsp for chicken, 1 tbsp for dip; plus extra for deglazing)
• 2 tbsp vegetable oil (for searing chicken)
• 1.5 red onion (1 sliced for the pot, 1/2 diced for the salad)
• 7 garlic cloves (4 for the rice, 3 minced finely for the dip)
• 1 tbsp dried Italian seasoning
• 1 cup basmati rice (pre-soaked for 10 minutes and drained)
• 1 chicken bouillon cube (dissolved in 1.5 to 2 cups of hot water to make stock)
• 1 lemon (cut into slices for cooking)
• 1 handful fresh spinach
• 0.5 cup Greek yogurt (for dip)
• 0.5 tbsp mayonnaise (for dip)
• 0.25 tbsp olive oil (for dip)
• 6 cherry tomatoes (for salad)
• 0.5 cucumber (for salad)
• 2 tbsp feta cheese (crumbled, for salad)
• Tajin seasoning (to taste, for salad)

Steps

1. 1

   In a bowl, marinate the bone-in chicken thighs with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp red chilli flakes, and 1 tbsp lemon juice. Ensure the chicken is evenly coated.

2. 2

   Heat 2 tbsp of vegetable oil in a large pot or deep skillet over medium-high heat. Place the chicken thighs in the pan and sear until the skin is golden and crisp. Flip and sear the other side briefly. Remove the chicken from the pan and set aside on a plate.

3. 3

   In the same pan with the chicken drippings, add the sliced red onion. Sauté for 3-4 minutes until softened. Deglaze the pan by adding a splash of lemon juice, using a wooden spoon to scrape up any browned bits (fond) from the bottom.

4. 4

   Add 4 cloves of garlic, 1 tbsp dried Italian seasoning, and 1/2 tsp black pepper to the onions. Cook for 1-2 minutes until the garlic is fragrant.

5. 5

   Stir in 1 cup of pre-soaked basmati rice, a handful of fresh spinach, and the chicken stock (prepared by dissolving the bouillon cube in approximately 1.5 to 2 cups of water). Season with additional salt to taste.

6. 6

   Place the seared chicken thighs back into the pot on top of the rice mixture. Arrange lemon slices around the chicken pieces.

7. 7

   Bring the liquid to a boil, then reduce the heat to medium-low. Cover the pot with a tight-fitting lid and cook for 10 minutes, or until the rice is tender and the liquid has been absorbed.

8. 8

   While the rice cooks, prepare the garlic yogurt dip by whisking together 1/2 cup Greek yogurt, 3 finely minced garlic cloves, 1 tbsp lemon juice, 1/2 tbsp mayo, and 1/4 tbsp olive oil in a small bowl.

9. 9

   Prepare the side salad by combining 5-6 halved cherry tomatoes, 1/2 sliced red onion, and 1/2 chopped cucumber. Top with crumbled feta cheese and a sprinkle of Tajin seasoning.

10. 10

    Serve the lemon chicken and rice hot, accompanied by the garlic yogurt dip and the fresh salad.

Notes

Soaking the basmati rice for 10 minutes before cooking ensures a fluffier texture and more even cooking. If you prefer a more intense lemon flavor, zest the lemon before slicing it and add the zest to the rice mixture.

Nutrition per serving

• high-protein
• weeknight-dinner
• one-pot
• chicken
• rice
• mediterranean
• healthy
• easy-meals