If you're looking for a true one-pot recipe idea, this Greek Chicken & Rice recipe is a game changer. Grab your Larder & Vine Braiser or Skillet to easily take the flavor to the next level.
Our Braiser is the ideal candidate for this recipe as it comes equipped with more than enough room plus a lid. If you own our Skillet and 5.7 Qt Dutch oven, you can use the Dutch oven lid to cover the Skillet when cooking, making these two pieces the perfect pair!
What else is there to love about this recipe? Not only is it a one-pot recipe, but it's also ready in under 30 minutes!
Make every recipe taste even better by simply swapping out your old cookware for any piece from our Enameled Cast Iron Cookware Collection. You'll be able to see the quality once you get your hands on your own piece. Their heavyweight shows just how durable they are, plus their long-lasting lifespan. When taken care of properly, your cookware can last for generations. Now you, your kids, and your grandchildren will all be able to enjoy flavorful family recipes made in a family heirloom.
Recipe Summary
10 min
1 hour 10 minutes
4
Dinner
One Pot
Recipe Ingredients
2 to 3 tablespoons olive oil
4 chicken thighs with skin on
Salt and pepper to taste
Greek seasoning to taste
1 large onion, diced
1 cup white rice
1 tablespoon minced garlic
1 teaspoon dried oregano
Zest of 2 lemons
Juice of 2 lemons
2 cups chicken stock
Fresh parsley for garnish
Recipe Directions
Preheat oven to 350ºF.
Season chicken to your liking with salt, pepper, and Greek seasoning.
Add 1 tablespoon of oil to your Larder & Vine Braiser over medium-high heat. Add the chicken and brown on both sides for about 3 to 5 minutes on each side. Once browned, remove the chicken from the Braiser and set aside.
Add the rest of the olive oil to the empty Braiser over medium-high heat. Add the onions and cook for about 3 to 5 minutes.
Add lemon zest and garlic, then cook for about 30 seconds or until fragrant.
Add in uncooked rice and toast the rice for about 1 minute. Once the rice is toasted, add chicken stock, lemon juice, and oregano.
Place the chicken back in the Brasier, skin side up. Cover with lid and place in the oven to cook for 40 to 50 minutes.
Once rice and chicken are fully cooked, remove from the oven and enjoy!
