Greek Lemon Roasted Chicken with Baked Dill Rice

There’s nothing better than a meal that practically cooks itself—and this Greek-style roasted chicken with baked dill rice is exactly that! Juicy, lemon-infused chicken roasts to perfection, then the flavorful pan juices are used to cook the rice right in the oven.

The result?

A fragrant, one-pan dish that’s full of Mediterranean flavors!

Why you’ll love this dish:

Easy to prepare – the oven does most of the work!

The rice soaks up all the delicious flavors from the chicken.

Fresh dill and lemon bring brightness to every bite.

How it’s made:

The chicken is marinated in olive oil, lemon, garlic, and Greek herbs.

It roasts until golden and crispy.

The rice is added directly to the pan with broth, cooking in all those amazing flavors.

Fresh dill and lemon juice finish it off for the perfect Mediterranean touch.

Serve it with a crisp Greek salad and a side of tzatziki, and you’ve got a meal that’s comforting, flavorful, and authentically Greek!

Ingredients

1 whole chicken (about 1.5-2 kg) or 4-6 bone-in, skin-on chicken thighs

3 tbsp olive oilJuice & zest of 2 lemons

1 tsp dried oregano

1 tsp dried thyme

1 ½ tsp salt

½ tsp black pepper

½ cup chicken broth

1 cup long-grain rice (Basmati or Jasmine)

2 tbsp olive oil or butter

½ small onion, finely chopped

2 garlic cloves, minced

2 cups chicken broth

Juice of ½ lemon

2 tbsp fresh dill, chopped

Salt & pepper to taste

Directions

In a bowl, mix olive oil, lemon juice & zest, oregano, thyme, salt and pepper.

Rub this mixture all over the chicken. Let it marinate for at least 30 minutes (or overnight for deeper flavor).

Preheat the oven to 200°C (400°F).

Place the chicken in a large roasting pan. Pour in ½ cup chicken broth and scatter fresh thyme around the chicken.

Roast for about 40-50 minutes (for thighs) or 1 hour (for a whole chicken), uncovered, until the skin is golden brown.

While the chicken is roasting, rinse the rice under cold water.

Remove the chicken from the pan temporarily and set aside on a plate.

In the same roasting pan (with the chicken juices), add a little olive oil and cook the onion until soft.

Stir the rinsed rice and 1 tbsp chopped dill, into the pan, then pour in 2 cups of chicken broth and the lemon juice.

Season with salt and pepper.

Nestle the chicken back on top of the rice.

Cover the pan loosely with foil.

Bake for another 20-25 minutes, until the rice absorbs the liquid and becomes fluffy.

Remove foil for the last 5 minutes to crisp up the chicken.

Fluff the rice with a fork and mix in the remaining fresh dill.

Let it rest for a few minutes before serving.

Serve with extra lemon wedges and a Greek salad or tzatziki on the side.

This method allows the chicken juices to flavor the rice, making it extra delicious.