This Greek lemon chicken meal is made entirely in one pan, and is completely packed with classic Greek flavors! Garnish with minced fresh parsley and lemon zest.


Recipe Summary

15 mins
1 hr 5 mins
15 mins
1 hr 35 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Whisk garlic, olive oil, oregano, onion, lemon zest, salt, and pepper together in a bowl to form a loose paste for the marinade, adding more oil if necessary. Pour marinade into a resealable plastic bag. Add chicken, massage to coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 15 minutes to overnight.

  • Preheat the oven to 350 degrees F (175 degrees C).

  • Remove chicken from the marinade and shake off excess. Discard the remaining marinade.

  • Add olive oil to a large cast iron or heavy oven-safe skillet and heat over medium-high heat. Add chicken to the skillet and cook until browned, 4 to 5 minutes per side. Transfer chicken to a plate and wipe the skillet lightly with a paper towel to remove any blackened bits, reserving some cooking grease in the pan.

  • Reduce heat to medium and add onions to the skillet. Cook until softened and slightly charred, 3 to 4 minutes. Add garlic and cook for 1 minute. Stir in rice, oregano, salt, and pepper; cook for 1 minute. Pour in chicken broth, raise temperature to medium-high, and bring to a simmer. Cover with a lid or aluminum foil.

  • Transfer skillet to the preheated oven, and bake for 15 minutes. Remove from the oven, place reserved chicken on top of the rice mixture, cover, and return to the oven; bake for 20 minutes. Uncover, place lemon slices atop chicken and rice, and bake until all liquid has been absorbed, rice is tender, and chicken is cooked through, another 10 to 15 minutes.

Cook's Note:

Don't use minute rice or any other quick cooking varieties.

Nutrition Facts

339 calories; protein 27.6g 55% DV; carbohydrates 25.9g 8% DV; fat 14.9g 23% DV; cholesterol 68.6mg 23% DV; sodium 1855.3mg 74% DV. Full Nutrition


Rating: 5 stars
This is a great recipe and easy to do. I used my cast iron skillet . Also, if you have genuine Greek spice, I used a couple of pinches in the marinade. I also prepared the day before a Greek jogurt lemon and dill dip and let it sit overnight. Zazicki would also be a nice side, and I sautéed mushrooms as a side . Never the less I stayed true to the recipe. My wife loved it when I made it for a Sunday dinner. This recipe is great Read More