Zesty One-Pot Lemon Oregano Chicken and Rice
This one-pot chicken and rice recipe is my go-to when I need a "lifesaver" meal that doesn't feel like a compromise. The secret is in the marinade—plenty of lemon and oregano make the chicken incredibly tender and the rice totally addictive. Plus, with only one pot to scrub at the end of the night, it’s a total win for busy evenings.
Servings: 5 servings
Calories: 699kcal
Video
Equipment
Ingredients
Marinade
- 2 lbs bone-in, skin-on chicken thighs, 4 or 5 chicken thighs
- 3 Tbsp (45ml) extra-virgin olive oil
- 2 medium lemons zested, plus the juice of 1 lemon (50-60ml)
- 1 Tbsp dried oregano
- 1 tsp Kosher salt
- ¼ tsp sweet paprika
- ¼ tsp freshly cracked black pepper
Remaining ingredients
- 2 Tbsp (30ml) extra virgin olive oil
- 1 medium onion, diced
- 1¼ cups (240g) long grain white rice
- 1¾ cups (415ml) low-sodium chicken stock
- ¾ cup (175ml) 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 350°F / 175°C. 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
- Storage: Refrigerate chicken and rice airtight up to 4 days.
- Freezing & reheating: Freeze leftovers up to 3 months. Thaw overnight, then reheat at 375°F / 190°C for 20–30 minutes until heated through.
Nutrition
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
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
