One of my fondest memories is from a summer trip to the Greek islands, where the simplicity of the cuisine left a lasting impression on me. The fresh ingredients, vibrant flavors, and the communal way of sharing meals were heartwarming. This One Pot Greek Chicken and Rice recipe brings me back to those sunny days spent by the sea, enjoying leisurely lunches with family and friends.
This dish is a perfect representation of the Greek philosophy of cooking – using minimal ingredients to create maximum flavor. The combination of tender chicken drumsticks marinated in oregano, garlic, and lemon juice, paired with aromatic rice cooked in chicken stock, makes for a comforting and satisfying meal. The best part? It all comes together in one pot, making cleanup a breeze.
One of the things I love about this recipe is its versatility. You can easily swap chicken drumsticks for chicken thighs or even boneless, skinless chicken breasts if you prefer. Additionally, while the recipe calls for basmati or short grain rice, you could experiment with other types of rice or even grains like quinoa or farro for a different texture and flavor profile. The optional step of sautéing the onion in butter adds a layer of richness to the dish, but you can skip it if you’re short on time or prefer a lighter version.
For an extra touch of authenticity, serve this dish with a side of homemade Greek tzatziki. The cool, creamy sauce made from yogurt, cucumber, and garlic complements the warm, savory flavors of the chicken and rice beautifully. If you’re feeling adventurous, you can add a sprinkle of feta cheese or some olives to the rice before baking for an added burst of Mediterranean flavor.
This One Pot Greek Chicken and Rice is more than just a meal; it’s an experience that brings the taste of Greece into your home. Whether you’re cooking for family or entertaining friends, this dish is sure to impress with its delicious flavors and ease of preparation. Give it a try, and let the flavors transport you to the sun-drenched shores of the Greek islands.
Making the One Pot Greek Chicken and Rice
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Ingredients
- 1 cup basmati rice or short grain rice
- 1 tablespoon Greek oregano
- 2 cups chicken broth
- 1 tablespoon extra virgin olive oil
- 1 teaspoon unsalted butter
- 6 chicken legs or drumsticks
- 2 garlic cloves, finely chopped
- 1 lemon, cut in half
- 1/2 yellow or brown onion, finely chopped
- Salt and pepper to taste
- Greek tzatziki, for serving
Directions
- In a bowl or a ziplock bag, mix together the chicken legs, oregano, garlic, olive oil, and juice from one half of the lemon. Add salt and pepper to taste. Stir well and marinate in the refrigerator for a minimum of 30 minutes or overnight.
- Preheat your oven to 350°F. Place the marinated chicken legs in a single layer in a square baking dish, discarding any leftover marinade. Bake for 15 minutes.
- OPTIONAL: In a skillet, melt the butter over medium heat and cook the onion until it becomes soft. Set aside.
- Take the chicken out of the baking dish and set it aside on a plate. Pour the chicken broth, rice, juice from the other lemon half, and the sautéed onion (if using) into the baking dish. Mix thoroughly. Place the chicken legs back on top of the rice mixture.
- Return the dish to the oven and bake for another 25-30 minutes, or until the rice has absorbed all the liquid and the chicken is cooked through.
- Let the dish sit uncovered for a few minutes. Fluff the rice with a fork and serve with Greek tzatziki.
Storing Suggestions:
Store any leftover Greek chicken and rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through. For longer storage, you can freeze the dish in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs:
Can I use chicken breasts instead of drumsticks or legs?
Yes, you can substitute chicken breasts for drumsticks or legs. Adjust the cooking time accordingly, as chicken breasts may cook faster. Ensure the internal temperature reaches 165°F.
What type of rice works best for this recipe?
Basmati or short grain rice is recommended for this recipe as they absorb the flavors well and cook evenly with the chicken. Avoid using instant rice, as it may become too mushy.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken and prepare the onion (if using) in advance. Store them in the refrigerator until you’re ready to cook. The entire dish can also be cooked and stored for up to 3 days, making it a great meal prep option.
How can I make this dish more flavorful?
For added flavor, you can include additional herbs like thyme or rosemary in the marinade. A splash of white wine in the rice mixture before baking can also enhance the taste.
Is it necessary to sauté the onion separately?
Sautéing the onion separately is optional but recommended for better flavor and texture. If you’re short on time, you can add the raw diced onion directly to the baking dish with the rice and stock.
What should I serve with One Pot Greek Chicken and Rice?
This dish pairs well with a simple Greek salad, roasted vegetables, or a side of pita bread and hummus. Greek tzatziki is also a traditional accompaniment that complements the flavors beautifully.
One Pot Greek Chicken and Rice
Ingredients
- 6 chicken drumsticks or legs
- 1 tablespoon oregano preferably Greek
- 1 lemon halved
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 1 cup basmati or short grain rice
- 2 cups chicken stock
- Salt and pepper
- 1/2 brown or yellow onion finely diced
- 1 teaspoon butter
- Greek tzatziki to serve
Instructions
- In a bowl or ziplock bag, combine the chicken, oregano, garlic, olive oil, and the juice from half a lemon. Season with salt and pepper, then mix well. Marinate in the fridge for at least 30 minutes, or overnight if you prefer.
- Preheat the oven to 350°F. Arrange the marinated chicken drumsticks in a single layer in a square baking dish, discarding any leftover marinade. Bake for 15 minutes.
- OPTIONAL STEP: In a skillet, heat the butter over medium heat and sauté the onion until softened. Set aside.
- Remove the chicken from the baking dish and set it on a plate. Add the chicken stock, rice, juice from the remaining half of the lemon, and the sautéed onion (if using) to the baking dish. Stir to combine. Nestle the chicken drumsticks back on top of the rice mixture.
- Return the dish to the oven and bake for an additional 25-30 minutes, or until the rice has absorbed all the liquid and the chicken is fully cooked.
- Let the dish stand uncovered for a few minutes. Fluff the rice with a fork and serve with Greek tzatziki.
