Featured Reader Review
Daphne said, “I made this earlier this week. We literally devoured it. The lemon and oregano flavor made the rice super tasty. Everything cooked perfectly!!”
Looking for a no-fuss dinner that packs huge flavor and requires minimal cleanup? Meet your new weeknight hero: One Pot Chicken and Rice with lemon, oregano, and perfectly crisp chicken thighs. The rice bakes right alongside the chicken, soaking up every bit of that tangy, savory marinade. Fewer dishes, full-on flavor — this is the definition of an easy, comforting meal that will keep everyone coming back for seconds.
Why You’ll Love This Recipe
- One pot: Fewer dishes means more time to relax after dinner.
- Family-friendly: Tender chicken and fluffy lemon-infused rice = a guaranteed crowd-pleaser.
- Make-ahead: Marinate the chicken in advance (up to 8 house), then simply brown, bake, and serve!
For more flavorful, home-cooked dinner recipes, creamy chicken gnocchi with mushrooms, my warm grain bowls with salmon, barley, and creme fraiche, or this braised Moroccan chicken with lemons next!
Ingredients Needed
Start with 2 pounds of bone-in, skin-on chicken thighs—though if you prefer boneless, skinless, that’ll work too (but trust me, the bone and skin add so much flavor!). You’ll need extra virgin olive oil, both for marinating the chicken and getting that perfect golden sear in the pan. Fresh lemons are key here, adding brightness and a fresh, zesty kick.
For seasoning, add dried oregano for that earthy, herby depth, plus sweet paprika, which gives a subtle warmth without any heat. You’ll also need a sweet onion, kosher salt, and black pepper.
Long grain white rice is your best bet—it turns out fluffy and absorbs all the goodness from the broth. Speaking of which, you’ll need some low-sodium chicken broth (or stock) to cook the rice, though a splash of dry white wine wouldn’t hurt either.
Make the One Pot Chicken and Rice
Marinate the chicken in olive oil, lemon zest, juice, oregano, salt, paprika, and pepper for at least 30 minutes (or up to 8 hours).
When ready to cook, preheat the oven to 350°F. Sear the chicken in a hot Dutch oven until golden brown, then set it aside. Sauté the onion and rice, deglaze with broth, stir in herbs, then bring to a boil. Nestle the chicken back in, cover, and bake until the rice is fluffy and absorbs all the liquid.
Serve with fresh oregano and lemon wedges.
Ari’s Best Tips
- Marinate longer: For even more flavor, marinate overnight.
- Check for doneness: Cook until the rice is tender and chicken reaches an internal temperature of 165°F.
- Bone-in vs. boneless: Bone-in thighs yield juicier chicken, but boneless can cook slightly faster–adjust cooking times accordingly.
My Go-To Side Dishes
I love pairing One Pot Chicken and Rice with spanakopita spirals (think a modern twist on Greek spinach pie!). It’s also delicious with roasted broccoli, crispy Brussels sprouts, or a simple arugula salad.
If you want to add a potato side dish, these roasted potatoes with lemon and oregano are a perfect complement!
This Greek-inspired one pot recipe is the perfect comfort food–so simply, but so delicious. If you make this One Pot Chicken and Rice recipe, please let us know by leaving a review and rating below. Enjoy!
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More delicious chicken recipes to try!
- Pan Seared Chicken With Burst Tomatoes
- Chicken Tortellini Soup
- Braised Chicken Thighs
- Spinach Stuffed Chicken Breasts
- Skillet Chicken with Anchovies
Tell Us What You Think!
If you make this recipe, don’t forget to leave a review and rating—we value your feedback and it helps us keep creating (and sharing!) free recipes. Your support means the world!
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Lemony One Pot Chicken and Rice (Gluten-free, dairy-free)
Video
Equipment
Ingredients
Marinade
- 2 lbs bone-in, skin-on chicken thighs 4 or 5 chicken thighs
- 3 Tbsp EVOO
- 2 lemons zested plus the juice of 1 lemon
- 1 Tbsp dried oregano
- 1 tsp Kosher salt
- ¼ tsp sweet paprika
- ¼ tsp freshly cracked black pepper
Remaining ingredients
- 2 Tbsp extra virgin olive oil
- 1 medium onion diced
- 1¼ cups long grain white rice
- 1¾ cups low-sodium chicken stock
- ¾ cup water
- 1 Tbsp dried oregano
- ½ tsp Kosher salt
- Fresh oregano and lemon wedges or slices optional garnish
Instructions
- Marinate the chicken. Pat the chicken dry with paper towels, then place in a bag with marinade ingredients: 3 Tbsp olive oil, 2 lemons zested (about 2-3 tsp), juice from 1 lemon, 1 Tbsp dried oregano, 1 tsp Kosher salt, ¼ tsp sweet paprika, and ¼ tsp freshly ground black pepper. Refrigerate for 30 minutes or up to 8 hours.
- Brown the chicken. Preheat an oven to 350F. Heat a large dutch oven over medium-high heat. When hot, add 2 Tbsp olive oil, then brown the chicken until the skin is crispy and golden brown, about 7 minutes. Flip and cook on the other side for 4-5 minutes. Use tongs to transfer the chicken to a large plate.
- Add remaining ingredients. Add diced onion to the pan and sauté until translucent, about 3-4 minutes, stirring occasionally and scraping up any browned bits from the bottom of the pan. Add 1¼ cups white rice, 1¾ cups chicken stock, ¾ cup water, 1 Tbsp dried oregano and ½ tsp Kosher salt, then stir well.
- Bake the chicken. Place chicken thighs on top of the rice, skin side up, then cover tightly and transfer to the oven. Cook for 35-40 minutes. Check rice to see whether it’s fully cooked and liquid has absorbed. If not, return to the oven until all liquid has been absorbed and rice is tender, checking it every 5 minutes. Serve with additional lemon slices and fresh oregano!
Notes
- Leftovers can be frozen in a freezer-safe container or bag and sealed tightly for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat the next day in oven at 375F and cook for about 20-30 minutes or until heated through.
- Chicken and rice will keep in an airtight container in a fridge for up to 4 days.
Can I use a whole chicken instead of just thighs and if i do should I double everything including rice
Hi Patricia! So the recipe is really okay as written for 6-8 thighs in terms of rice (it makes a LOT, because I love it so much and often end up serving the rice with other leftovers throughout the week). I think you’d 100% be fine to use a whole broken down chicken cut into smaller pieces. Having said that, I have not tested in this way, and in general chicken thighs and legs have a different cook time than breasts. Just make sure to have a meat thermometer on hand to check for doneness on the meat (should be an internal temp of 165F to be safe) and adjust the time accordingly. ENJOY and report back! xo, Ari
Could I use a whole cut up chicken (8 pieces) in this recipe instead of just the thighs?
Hi Shelley! I haven’t tested it this way, but I 100% expect this substitution would be just fine! Just note thighs and legs have a different cook time than breasts, so you’ll want to have a meat thermometer on hand to check for doneness on the meat (should be an internal temp of 165F to be safe) and adjust the time accordingly. ENJOY and report back! Bone-in chicken is WAY more forgiving than boneless (regardless of the cut), so you’re in less danger of overcooking the meat. ENJOY and report back! xo, Ari
Made this for dinner tonight and it was perfect! So easy and flavorful and the chicken comes out so tender. I had to use oranges instead of lemons because I was out and ended up still working perfectly. Can’t wait to try with the right ingredients next time 🙂
Glad you enjoyed it, even with orange! I love the flavor of the rice so much. xo, Ari
This was a very delicious recipe. It makes it quick and easy when you are marinating the chicken, you can prep all the other items and it comes together in no time. So tasty. I used Basmati rice, which was a great flavor. My husband, who can be critical of new recipes, loved his every bite.
Totally what I do too, Joan! Prep the other ingredients while the chicken is marinating — makes this a super quick and time-friendly weeknight dinner. Glad you loved it! xo, Ari
I made this earlier this week. It literally devoured it. The lemon and oregano flavor made the rice super tasty. Everything cooked perfectly!!
Thank you, Daphne!! It is crave-worthy! The flavor of the rice is definitely my favorite part. Thanks for the review! xo, Ari
Does it make a difference if using jasmine rice? That’s all I have at the moment
You can definitely use Jasmine rice! I wouldn’t recommend something heartier, such as wild rice or brown rice, which have longer cook times, but other white varieties will work fine. You can expect a slightly floral taste from the jasmine rice. Enjoy! xo, Ari
Oh my gosh, this dish IS DELISH. I used only dried oregano and a little less zest, but it turned out great. Thanks Ari and Well Seasoned Studio! Yummm.
Isn’t it fabulous?! Truly one of our all-time favorite chicken dinners! Thanks, Pam! xo, Ari
Made it exactly as written and we loved it! It will be added to the regular rotation and my husband actually said, I love this! Successful! Thank you Ari!
Fantastic, so thrilled to hear this! It’s one of my husband’s favorites too. Thanks, Ellen! xo, Ari
The nice thing about this recipe is that you can pop the dish into the oven and then entertain your guests. Nice flavors in the rice and chicken.