Indulge in the vibrant flavors of Greece with this tantalizing One Pan Greek Lemon Chicken Rice with Roast Garlic recipe. This dish boasts tender chicken infused with zesty lemon, aromatic garlic, and savory oregano, all nestled atop a bed of fluffy rice. It’s a delightful fusion of Mediterranean flavors that promises to transport your taste buds to sun-drenched shores with every bite.
In our cozy little household, this One Pan Greek Lemon Chicken Rice with Roast Garlic has become nothing short of legendary. Picture this: a bustling kitchen filled with the aroma of sizzling chicken, fragrant garlic, and tangy lemon. It’s the kind of dish that brings everyone to the table with eager anticipation, including my husband, who is notoriously picky about his meals. Yet, from the moment he took his first bite, he was hooked. Now, it’s a regular feature on our weekly menu, eliciting smiles and contented sighs from all who gather around to enjoy it. This recipe has truly woven itself into the fabric of our family dinners, making each mealtime a cherished moment of togetherness and culinary delight.
Why This Recipe is a Must-Try: Savor the succulent flavors of Greece with this One Pan Greek Lemon Chicken Rice with Roast Garlic. Here’s why you won’t want to miss out:
- Succulent chicken infused with tangy lemon and aromatic oregano.
- Fragrant garlic adds depth and richness to every bite.
- One pan simplicity for easy cleanup and convenience.
- Perfectly cooked rice soaked in savory chicken broth for ultimate flavor infusion.
- A delightful balance of flavors that will satisfy even the most discerning palates.
Ingredients:
- 15ml olive oil (1 tablespoon)
- Salt and pepper to taste
- 454g chicken pieces (breasts, thighs, drumsticks, legs, etc.) (1 pound)
- 1 onion, diced
- 4 cloves garlic, chopped
- 200g long grain rice (1 cup)
- 475ml chicken broth (2 cups)
- 5g dried oregano (1 teaspoon)
- 1 lemon, juice and zest
- 2 heads garlic, top 1/4 cut off
- 5ml olive oil (1 teaspoon)
Directions:
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large oven-safe pan over medium-high heat. Season the chicken with salt and pepper, then cook in the pan until golden brown on each side, about 2-4 minutes per side. Set aside.
- Add the diced onion to the pan and cook until tender and lightly golden brown, about 3-5 minutes.
- Stir in the chopped garlic and rice, cooking until fragrant, about 1 minute.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Mix in the oregano and the lemon juice and zest. Place the cooked chicken pieces and heads of garlic (cut sides up) in the pan. Drizzle the teaspoon of olive oil over the garlic heads.
- Cover the pan and roast in the preheated oven until the rice is cooked and the garlic is tender and golden brown, approximately 30-45 minutes.
- Squeeze the roasted garlic cloves out of the heads and mix them into the rice. Serve the chicken pieces on a bed of lemon garlic rice.
Notes:
- For added flavor, consider marinating the chicken in olive oil, lemon juice and zest, minced garlic, oregano, salt, and pepper for 30 minutes to overnight before cooking.
- Skin-on and bone-in chicken pieces are recommended for richer flavor, but boneless, skinless chicken works too.
