One Pot Chicken and Lemon Rice

One Pot Chicken and Lemon Rice

One Pot Chicken and Lemon Rice – a  quick and delicious dinner that will become a midweek family favourite!

Course Main
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4
Author Manuela Zangara


Chicken and Marinade

  • 4 chicken thighs skin on and bone in
  • 1 big lemon zest and 4 tbsp of juice
  • 1 tbsp oregano
  • 3 garlic cloves chopped
  • ¾ tsp salt


  • 1 ½ tbsp extra virgin olive oil divided
  • ½ onion chopped
  • 180 gms – 1 cup long grain rice
  • 500 ml – 2 cups chicken stock
  • ¾ tsp salt


  • Parsley chopped
  • Lemon slices



  1. Mix together the marinade ingredients in a ziplock bag. Add the chicken and set aside for at least 30 minutes but preferably overnight.

To Cook

  1. Remove chicken from marinade, but reserve the marinade.
  2. Heat ½ tbsp of extra virgin olive oil in a deep, heavy-based pot that can be put in the oven over medium-high heat.
  3. Place the chicken in the pot, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and keep aside.
  4. Pour off fat and wipe the pan clean, then return to the stove.
  5. Heat 1 tbsp of extra virgin olive oil in the pot over medium-high heat. Add the onion and sauté for a few minutes until translucent. Then add the rice, the remaining ingredients, and the reserved marinade.
  6. Let the liquid come to a simmer. Place the chicken and lemon slices on top, then cover the pot with a lid.
  7. Bake in a preheated oven at 180°C – 350°F for 30 minutes. Then remove the lid and bake for a further 5 to 10 minutes, or until all the liquid is absorbed and the rice is tender.
  8. Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with chopped parsley.

Recipe Notes

You can also use a skillet for this recipe. If you don't have a lid for the pot you use, you can cover it with foil. This recipe works best with white long grain, but you can also use jasmine and basmati rice.