One Pan Greek Lemon Chicken Rice with Roast Garlic

One Pan Greek Lemon Chicken Rice with Roast Garlic
Having a small kitchen I really enjoy a nice one-pan meal for the ease and convenience and this one-pan greek lemon chicken rice with roast garlic is my current favourite! You won't believe how easy it is to make this meal and it's just packed with flavour! It starts off by frying the chicken in a pan until the skin is nice and golden brown, crispy and good! Onions and garlic are then sautéed before adding the rice, broth and heads of garlic and throwing it in the oven to roast until the rice and chicken are both cooked! It's really that simple!

The dish has Greek inspired flavours including garlic and lemon along with a healthy dose of oregano. I did not make this dish with the heads of roasted garlic but one day I was thinking that since I was roasting the chicken anyways, why not roast some garlic along with it? The heads of garlic can be placed in the pan along with the rice and chicken to roast along with them. Garlic takes a bit longer to roast than the chicken but that's a-ok with me for the flavour that it adds! I was also pleasantly surprised by the fact that the extra roasting time allows for the rice to cook until it gets all nice and golden brown and crispy along the edges of the pan and that is so amazingly good! That added time certainly pays off and it require no extra effort!

What makes this amazing:
  • It's so easy to make.
  • It's one-pan.
  • The chicken is fried in the pan until the skin in nice and crispy.
  • The rice is toasted bringing out nutty flavours and aromas.
  • The onions are cooked in the rendered fat from the chicken skin and the juices from the chicken drip into the rice as it roasts infusing the rice with even more chicken flavour.
  • The browned bits of flavour stuck to the bottom of the pan after frying the chicken and sautéing the onions are picked up and added to the broth that the rice is cooked in when the pan is deglazed.
  • The rice along the edges of the pan roast up nice and crispy.
  • Roasted garlic!

If you are thinking ahead you can even marinate the chicken in a garlic, lemon and oregano marinade the night before to add even more flavour!

One Pan Greek Lemon Chicken Rice with Roast Garlic
I like to serve this one-pan greek lemon-garlic chicken rice with crumbled feta, kalamata olives and chopped parsley.

One Pan Greek Lemon Chicken Rice with Roast Garlic

One Pan Greek Lemon Chicken Rice with Roast Garlic

One Pan Greek Lemon Chicken Rice with Roast Garlic

One Pan Greek Lemon Chicken Rice with Roast Garlic

One Pan Greek Lemon Chicken Rice with Roast Garlic

One Pan Greek Lemon Chicken Rice with Roast Garlic
One Pan Greek Lemon Chicken Rice with Roast Garlic

One Pan Greek Lemon Chicken Rice with Roast Garlic

Prep Time: 5 minutes Cook Time: 55 minutes Total Time: 1 hour Servings: 4

A super simple and flavourful one-pan Greek style roast chicken with roasted head of garlic and lemon!

  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 1 pound chicken (breasts, thighs, drumsticks, legs etc.)
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 1 cup long grain rice
  • 2 cups chicken broth
  • 1 teaspoon oregano
  • 1 lemon, juice and zest
  • 2 heads garlic, top 1/4 cut off
  • 1 teaspoon olive oil
  1. Heat the oil in a large oven safe pan (a cast iron skillet is nice) over medium-high heat, season the chicken with salt and pepper and cook in the pan until the chicken is golden brown, about 2-4 minutes per side, before setting aside.
  2. Add the onion to the pan and cook until tender and lightly golden brown, about 3-5 minutes.
  3. Add the garlic and rice to the pan and cook until fragrant, about a minute.
  4. Add the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.
  5. Mix in the oregano and the lemon, add the chicken and heads of garlic with the cut sides up and drizzle the oil on the garlic before covering the pan and roasting in a preheated 375F oven until the rice is cooked and the garlic is a light golden brown and tender, about 30-45 minutes.
  6. Squeeze the garlic out of the heads and mix it into the rice serving the chicken on the lemon garlic rice.

Tip: Use skin-on and bone-in chicken for more flavour and that crispy skin! (Boneless and skinless chicken also works.)
Option: Marinate the chicken in 2 tablespoons olive oil, the juice and zest of one lemon, 2 cloves of minced garlic, 1 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper for 30 minutes to overnight! Add the marinade to the pan along with the broth and rice for even more flavour!
Option: Add slices of lemon to the pan before roasting.
Option: Omit the heads of garlic and roast until the rice is cooked, about 20 minute to save some time.
Option: Serve with kalamata olives, crumbled feta and chopped parsley!
Nutrition Facts: Calories 430, Fat 8.6g (Saturated 1.7g, Trans 0), Cholesterol 87mg, Sodium 113mg, Carbs 47.4g (Fiber 2.1g, Sugars 1.7g), Protein 38.8g
Nutrition by: Nutritional facts powered by Edamam


Maria Lichty said...

Winner winner chicken dinner!

Heather Christo said...

Oh my goodness- the flavors!! this looks exactly like something my family would love.

Judy Goldin said...

You said put the garlic in with the rice and then again with the chicken. Which is it.

Gail said...

I would love to try this, but prefer brown rice. Could I partially cook the brown rice and then use it like to long grain rice?

Ellen Wood said...

Saw this in my inbox this afternoon and drove straight to the grocery store. I added a can of artichoke hearts and served over a bed of steamed spinach. Wonderful!!

Marji said...

This looks great, I have to try it tomorrow. And Judy, it's the chopped garlic with the rice and the two whole heads with the chicken.

Julie | Table for Two said...

This looks damn incredible! Delicious!

Jamie Gallant said...

Looks amazing! Also curious about cooking time with brown rice instead?

Anonymous said...

Un délice que ce plat ! Merci pour ton partage.

cbhourican said...

Has anyone tried this with chicken breast only?

Sandra said...


Garlic is added in stages

#1 4 cloves of chopped garlic, and the rice, are added to the pan after browning onions (step 3 in the recipe)

#2 Two whole heads of garlic (skin on, tops sliced off) are nestled in with the chicken and rice. (step 5 in the recipe. When the chicken is done, plate the chicken. Squeeze the roasted whole garlic onto the rice and fluff.

Lacey said...

I made this last night for my fiance and I. It turned out great! My roasted garlic didn't get as nice and brown as the photos, but everything tasted delicious! The chicken cooked nice and evenly; it wasn't dry at all and very well seasoned. The directions are very clear and very easy to follow.

For reference I used boneless, skinless chicken breasts and make everything in a 10" cast-iron skillet. Thanks!

Kevin Lynch said...

Gail & Jamie Gallant: Brown rice will work with the same times! Enjoy!

Kevin Lynch said...

cbhourican: Chicken breasts work as well!

Kevin Lynch said...

Lacey: I'm glad you enjoyed it!

Kevin Lynch said...

Judy Goldin: The chopped garlic goes into the pan with the onions in step 3 and then the heads of garlic go in the pan on top of the rice and broth in step 5. Enjoy!

Deb K said...

Wow, this looks so good. I am new working with cast iron - in Step 5 you say cover the pan before roasting. Do you use foil or do I need a special lid? Thanks!

Kevin Lynch said...

Deb K: I have an oven safe lid for my cast iron pan and foil is a great alternative!

Devon T said...

Hi Kevin, do you think I could make this in a Dutch oven?

Kevin Lynch said...

Devon T: A dutch oven is perfect! Enjoy!

Colleen said...

Could I use Quinoa instead of rice? It cooks faster than rice, so I am afraid it will dry out before the chicken is done. Any suggestions?

Donna said...

I made this tonight, and it was an epic fail. The rice never cooked nor did it absorb any of the liquid, even after over an hour in the oven. The flavor was great, but the texture was crunchy and watery.

Anita said...

I LOVE this recipe and have made it multiple times. Delicious. The only challenge I've ever had is that sometimes my head of garlic doesn't soften enough in the allotted time. I'm thinking I need to use smaller garlic heads or something . . .

ziggy said...

looks great I'm going to try this

Judy Goldin said...

Do you mean fresh oregano or dry? I take it that the rice cooks in the liquid in the oven. Sorry for the stupid questions.

Connie Hatch-Feir said...

I would love to make this but have a question. Even though you initially crisp the chicken skin, I can't imagine that it stays crisp after cooking covered for awhile. Any way to re-crisp?

Kevin Lynch said...

Connie Hatch-Feir: You can broil briefly.

Kevin Lynch said...

Judy Goldin: I usually use dried oregano but fresh would work. Enjoy!

Kathi Petersen said...

This was wonderful! Thanks so much for all of your wonderful recipes. I got HUGE compliments on this. Plus I have leftovers that will make an incredible second meal! Thanks Kevin!!

Fred and Tracie said...

Made it with bone in breasts. Good but not great. Next time I'd use theighs.

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