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+ servings
Greek style chicken thighs with rice on a plate.
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5 from 1 vote

One Pot Chicken and Rice Recipe

This one pot chicken and rice recipe is a lifesaver on busy weeknights. The marinade is made with oregano and lots of lemon zest, which gets absorbed into the tender, fluffy rice. Plus, you'll have fewer dishes to wash at the end of the night. GF, DF
Prep10 mins
Cook1 hr
Marinate Time30 mins
Total1 hr 40 mins
Course: Dinner
Cuisine: American
Keyword: chicken and rice, easy chicken recipe, weeknight chicken
Servings: 5 servings
Calories: 699kcal
Author: Ari Laing


Large Ziploc bag or Tupperware with lid
Dutch oven with tight fitting lid



  • 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
  • cups long grain white rice
  • 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


  • 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!


  • 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.


Calories: 699kcal | Carbohydrates: 28g | Protein: 36g | Fat: 51g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 189mg | Sodium: 1058mg | Potassium: 690mg | Fiber: 4g | Sugar: 3g | Vitamin A: 274IU | Vitamin C: 45mg | Calcium: 95mg | Iron: 3mg
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