Elevate your dinner experience with our One-Pan Greek Lemon Chicken Rice featuring the sublime essence of zesty lemon, aromatic oregano, and the richness of roast garlic. This delightful dish brings together tender chicken, golden-brown rice, and a symphony of Greek flavors in a single pan. Immerse yourself in the Mediterranean culinary journey and savor the simplicity of a wholesome, flavorful meal.
In our household, the One-Pan Greek Lemon Chicken Rice has become a cherished tradition. The enticing aroma of garlic roasting in the oven, coupled with the vibrant citrus notes, creates an anticipation that fills the air. As the family gathers around the table, each bite of tender chicken atop lemon-infused rice is a testament to the joy of shared moments and the love we pour into our meals.
Why This Greek Lemon Chicken Rice is a Culinary Masterpiece
- Effortless Elegance: One pan, minimal effort – achieve culinary brilliance without the fuss, making it perfect for both busy weeknights and special occasions.
- Mediterranean Magic: Infused with the timeless flavors of Greece, from zesty lemon to aromatic oregano, bringing a taste of the Mediterranean to your table.
- Versatile Protein: Whether you prefer chicken breasts, thighs, drumsticks, or legs, this recipe adapts to your protein preferences.
- Garlic Symphony: Roasted garlic adds a mellow, savory depth to the dish, enhancing the overall flavor profile.
- Lemon-Garlic Fusion: The marriage of lemon and roasted garlic in the rice creates a harmonious balance of brightness and richness.
Ingredients:
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 pound chicken (breasts, thighs, drumsticks, legs, etc.) (454 g)
- 1 onion, diced
- 4 cloves garlic, chopped
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 teaspoon oregano
- 1 lemon, juice and zest
- 2 heads garlic, top 1/4 cut off
- 1 teaspoon olive oil
Directions:
- Heat olive oil in a large oven-safe pan (preferably a cast-iron skillet) over medium-high heat. Season the chicken with salt and pepper, then cook in the pan until golden brown (2-4 minutes per side). Set aside.
- Add diced onion to the pan and cook until tender and lightly golden brown (3-5 minutes).
- Add chopped garlic and rice to the pan, cooking until fragrant (about a minute).
- Pour in the chicken broth, deglazing the pan by scraping up brown bits with a wooden spoon. Let the broth simmer.
- Mix in oregano and lemon juice and zest. Add the chicken and heads of garlic with the cut sides up. Drizzle olive oil over the garlic. Cover the pan and roast in a preheated 375F/190C oven for 30-45 minutes, or until the rice is cooked and garlic is golden brown and tender.
- Squeeze the roasted garlic into the rice, mixing it in thoroughly. Serve the chicken atop the lemon-garlic-infused rice.
Notes: Feel free to customize with your preferred chicken cuts and adjust seasoning to taste. The roasted garlic can be mashed for a more intense flavor infusion into the rice. Enjoy the leftovers as the flavors meld even more deliciously the next day!
