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Imagine the aroma of succulent chicken simmering with zesty lemon and fragrant herbs wafting through your kitchen. This is the essence of One-Pot Greek Chicken and Lemon Rice, a dish that embodies the heart of Greek cuisine while offering the convenience of a single pot. As modern lifestyles demand quicker and simpler cooking methods, one-pot meals have surged in popularity, allowing home cooks to prepare wholesome and flavorful dishes with minimal cleanup. This Greek-inspired recipe not only satisfies your taste buds but also nourishes your body, making it an ideal choice for busy weeknight dinners or leisurely weekend gatherings.

One-Pot Greek Chicken and Lemon Rice

Discover the mouthwatering flavors of One-Pot Greek Chicken and Lemon Rice, a delightful dish that captures the essence of Mediterranean cuisine. This easy-to-make recipe combines juicy chicken thighs with zesty lemon, fragrant herbs, and perfectly cooked rice for a satisfying meal. Ideal for busy weeknights or gatherings, this dish not only tastes amazing but also promotes a healthy lifestyle inspired by the Mediterranean diet. Bring a taste of Greece to your table today!
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Ingredients
  

4 medium chicken thighs (bone-in, skin-on for flavor; you can use boneless if preferred)

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup long-grain rice (such as basmati or jasmine)

1 ½ cups low-sodium chicken broth

Juice and zest of 1 large lemon (about 3 tablespoons of juice)

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and freshly cracked pepper, to taste

1 cup cherry tomatoes, halved

1/2 cup Kalamata olives, pitted and sliced

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving)

Instructions
 

Sear the Chicken: In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the chicken thighs with salt, pepper, and half of the oregano. Once the oil is hot, add the chicken, skin-side down, and sear for about 5-7 minutes until golden brown. Flip and cook for another 5 minutes. Remove the chicken from the pot and set aside.

    Sauté Aromatics: In the same pot, add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute until fragrant.

      Toast the Rice: Add the uncooked rice to the pot, stirring it with the onion and garlic for about 2 minutes to toast the rice slightly. This enhances the flavor and helps keep the grains separate.

        Add Liquids and Seasonings: Pour in the chicken broth, lemon juice, lemon zest, remaining oregano, thyme, and more salt and pepper to taste. Stir well to combine.

          Combine Chicken and Rice: Return the chicken thighs to the pot, nestling them into the rice. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for about 25-30 minutes, or until the chicken is cooked through and the rice is tender.

            Final Touches: Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes. Uncover, and gently fluff the rice with a fork, mixing in the halved cherry tomatoes and sliced Kalamata olives for a burst of flavor.

              Serve: Garnish with fresh parsley and serve hot with lemon wedges on the side. Enjoy your delightful One-Pot Greek Chicken and Lemon Rice!

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6 servings