Greek Chicken and Lemon Rice
Indulge in the vibrant flavors of Greece with this one-pot wonder! Juicy lemon-infused chicken thighs bake alongside fragrant rice, creating a comforting and satisfying meal. This easy-to-prepare dish bursts with Mediterranean flair, perfect for a weeknight dinner or a casual gathering.
Ingredients
For the Chicken:
- 6-8 bone-in skin-on chicken thighs
- 2 teaspoons coarse sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon sweet paprika
- 2 teaspoons dried oregano
- 2 tablespoons olive oil
- 1 tablespoon butter divided
- 1/4 cup dry white wine
- 1 large yellow onion finely diced
- 6 garlic cloves minced
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
For the Rice:
- 1 cup basmati rice
- 2 cups chicken broth
- 1 cup spinach optional
- 2 tablespoons fresh parsley chopped
- 4-5 lemon slices optional
Instructions
Prep the Chicken:
- Preheat oven to 350°F (180°C).
- Pat chicken dry with paper towels.
- Season chicken with salt, pepper, paprika, and oregano.
- Heat olive oil and 1/2 tablespoon butter in a large skillet over medium-high heat.
- Cook chicken skin-side down until golden brown, about 5 minutes.
- Flip chicken and cook for 2-3 minutes more.
- Remove chicken from skillet and set aside.
Sauté Vegetables:
- In the same skillet, add the remaining butter and sauté the onion until softened, about 5 minutes.
- Add garlic and cook for 30 seconds more.
- Deglaze the pan with white wine, scraping up any browned bits.
Cook the Rice:
- Add the rice, chicken broth, lemon juice, and lemon zest to the skillet.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
- If using spinach, stir it in during the last 5 minutes of cooking.
Finish the Dish:
- Place the cooked chicken on top of the rice.
- Cover the skillet and return to the oven for an additional 5-10 minutes, or until the chicken is cooked through.
- Garnish with fresh parsley and lemon slices, if desired.