This classic Lemony Greek Rice Pilaf paired with tender chicken legs brings Mediterranean comfort straight to your dinner table in just 25 minutes.
The bright citrus notes dance through fluffy rice grains, while the succulent chicken adds hearty protein to this authentic Greek dish.
Perfect for busy weeknights yet elegant enough for weekend entertaining, this pilafi recipe captures the essence of traditional Greek cuisine with minimal prep work.
The result? A satisfying one-pot meal that’s both family-friendly and worthy of your next dinner party.
Ingredients for Lemony Greek Rice Pilaf
- Chicken Legs: 8 pieces, bone-in and skin-on for extra flavor
- Rice: 1½ cups long grain or basmati, provides the perfect texture
- Butter: 2 tablespoons, adds richness to the pilaf
- Red Onion: 1 small, roughly chopped for aromatic base
- Chicken Stock: 3 cups, creates flavorful cooking liquid
- Lemon Juice: From 1 fresh lemon, adds bright citrus notes
- Peppercorns: 6-7 whole, for subtle heat
- Olive Oil: 2-3 tablespoons, for cooking
- Feta Cheese: 150g, optional for garnishing
- Salt and Pepper: To taste, for seasoning
Step-by-Step Instructions
- Prepare the Chicken: Clean chicken legs thoroughly, pat dry, and season with olive oil, salt, and pepper
- Sear the Chicken: Cook legs in a large pan for 6 minutes per side until skin turns golden and crispy
- Start the Pilaf: Sauté onions in olive oil until soft, then add butter and rice until rice becomes translucent
- Combine Ingredients: Add stock, lemon juice, and return chicken legs skin-side up. Season well
- Simmer and Cook: Cover and cook on low heat for 15 minutes until liquid absorbs and rice is tender
- Final Touch: Finish with fresh lemon juice, crumbled feta, and ground pepper before serving
Cooking Techniques
Getting that perfect crispy chicken skin is super easy! The trick is to pat the chicken legs completely dry before cooking – this helps create that golden-brown crust we all love.
When you’re cooking the rice, letting it become translucent before adding the stock brings out its natural nutty flavors. Don’t rush this step – those few extra minutes make all the difference in creating a rich, flavorful pilaf.
Simple Variations
While this Greek pilaf is amazing as is, you can switch things up! Try using boneless chicken thighs if you prefer – just adjust the cooking time to about 4 minutes per side.
For the rice, brown rice works great too, but you’ll need to add about 10 minutes to the cooking time and use an extra 1/2 cup of stock. No feta on hand? Crumbled halloumi cheese makes a tasty substitute.
Serving Ideas
This lemony pilaf wants fresh partners on your plate! Add a simple Greek salad with cucumbers, tomatoes, and olives on the side.
A dollop of tzatziki sauce brings a cool, creamy touch that’s just perfect with the warm rice and chicken.
For extra color and flavor, sprinkle some fresh chopped parsley or dill over your plate just before serving.
Storage Tips
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 3 days. When reheating, add a tiny splash of water or chicken stock to bring the rice back to life.
The chicken stays super tasty – just pop it in a 350°F oven for about 10 minutes to get that skin crispy again.
Lemony Greek Rice Pilaf (Pilafi) with Chicken legs
Equipment
- Large pan
Ingredients
Main Ingredients
- 8 chicken legs, bone-in and skin on
- 1 1/2 cup rice long grain rice or basmati
- 2 tbsp butter
- 1 small red onion roughly chopped
- 3 cups chicken stock
- 1 lemon juiced
- 6-7 peppercorns
- 2-3 tbsp olive oil
- 150 g feta cheese for garnish (optional)
Instructions
- To prepare this Greek rice pilaf recipe with chicken legs, start by washing thoroughly the chicken legs and pat them dry with some kitchen paper. Drizzle the chicken legs with olive oil, season well with salt and pepper and rub using your hands.
- Heat a large pan over medium high heat and place the chicken legs inside. Let them colour and cook for about 6 minutes on each side, until the skin is nicely coloured and crispy. Remove the chicken legs from the pan and set side.
- Now it’s time to prepare the Greek rice pilaf. In the same pan add 1-2 tbsps olive oil and the chopped onions and sauté until soft. Add the butter and rice and sauté the rice until translucent. Pour in the chicken stock and lemon juice and deglaze. Add the chicken legs (skin side up) and season well with salt and pepper.
- Place the lid on, turn the heat down and simmer the Greek rice pilaf for about 15 minutes, until the chicken and rice are cooked and all the liquid has been absorbed.
- Finish off the Greek rice pilaf with a last minute squeeze of lemon juice, crumbled feta cheese and freshly ground pepper. Enjoy!