Take away anything but just not my rice and potatoes. You can tell I grew up in a South Indian home. This One -Pot Lemon Chicken and Rice is just up my alley.
One-Pot Lemon Chicken and Rice
Nothing makes me happier than a bowl of rice. This is sort of a healthy dish I would say, apart from the rice being carb loaded. But life’s short…eat carbs…Lol!
These past weeks I have been a little more conscious of what I eat. I’m definitely not going to pretend to be all super health conscious but let’s just say I’m pushing up the healthy scale a notch.
We can talk about how that’s going in a few months…haha! I make it seem worse than it is. I’m not that bad and I don’t over indulge in anything. I do have a sweet tooth which is about the only bad thing.
Sweet tooth doesn’t work for my autoimmune conditions. I’m seriously working hard at resisting the temptation to indulge in anything I bake.
I usually give a lot of what I bake to friends and family. But I still do a lot of tasting, that’s where the problem lies.
Anyway I don’t feel so guilty today because I am eating this super delicious One Pot Greek Chicken and Rice with some roasted veggies on the side. I absolutely love the flavor of lemon. I could eat anything Greek everyday.
The cherry on the top is it’s a one pot dish. No mess and no fuss. I love it. And if you are anything like me you’ve come to the right place.
Please bare in mind this dish is not Indian. It is far from Indian. So for some it may seem bland. That’s if your palate is used to spicy everything. Although I did add some chilli flakes for spicy effect…haha!
But trust me this One-Pot Lemon Chicken and Rice is far from bland. The oregano, garlic and lemon gives the dish an amazing flavor. Even my 12-year-old who will not eat lemon flavored food or desserts enjoyed this dish.
How to make One Pot Lemon Chicken and Rice
As I said this is a very simple dish to cook. The chicken is marinated with a few ingredients. It is then seared on both sides for a couple of minutes.
The onion is then cooked, you add the other ingredients together with the rice. Place the chicken on top and it is popped in the oven to bake. Doesn’t that sound great!
My dish took an hour to cook. Depending on the rice you use it could cook quicker. I prefer long grain rice for this dish. The rice stays whole and it doesn’t get mushy.
A good quality long grain Basmati Rice could also work.
For this dish I did use Tastic Rice, it’s the long grain rice we find in South Africa. However, you can use a similar rice. Jasmine Rice is a little sticky so I won’t recommend it for this dish.
More Rice Dish Recipes:
One-Pot Lemon Chicken and Rice
- 4 large chicken thighs with bone
- 2 tbsp olive oil
- 4 medium garlic cloves minced
- 2 tsp chilli flakes
- 1 tbsp dried oregano
- 1 tsp lemon & black pepper seasoning (optional)
- 1 large lemon see note 1
- 1/4 tsp salt only if necessary
- 1 cup long grain rice
- 1 tbsp olive oil
- 1 onion finely chopped
- 2 cups chicken stock
- 2 tsp dried oregano
- salt if required
- pepper if required
- Grate the zest of the lemon and set aside. Microwave the lemon for 20 seconds. Cut it up and squeeze out the juice. Should make 4 tablespoons of juice. Marinate the chicken thighs with the oregano, garlic, lemon and black pepper seasoning, chilli flakes, lemon and lemon zest,salt and pepper. Refrigerate for an hour
- Preheat the oven at 180 degrees Celsius
- Heat 2 tablespoon oil in a large pan and brown the chicken on both sides. Reserve the excess marinade
- Wipe the pan down after browning the chicken. Add another tablespoon oil and saute the onion until translucent
- Mix in the oregano and excess marinade. Add the chicken stock. Mix in the rice and bring to a boil
- Place the chicken thighs on top of the rice. Season with more salt and pepper if required.
- Cover the pan with an oven-proof lid or some foil. Bake at 180 degrees Celsius for 1 hour or until the rice is tender and the liquid has dried up. You may need to adjust your cooking time
- Serve with more lemon if you wish
- After heating my lemon for 20 seconds in the microwave I managed to get 4 tablespoons of juice from it. If your lemon gives you less juice, depending on the size, you can use another lemon
- I added the chilli flakes to my recipe but you can leave it out
- I used the lemon and black pepper seasoning from Ina Parmaan but you don't have any leave it out. You can add normal black pepper to the dish
- Although I used 2 cups of stock exactly I suggest you start with 1&1/2 cups at first and towards the end of cooking add the other half only if required