One-pot chicken thighs and rice from Greekish: Everyday Recipes with Greek Roots (page 114) by Georgina Hayden

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Notes about this recipe

  • Eat Your Books

    Can substitute fine rice noodles for vermicelli pasta, and pecorino cheese for kefalotyri cheese.

  • sarahj22 on April 29, 2026

    I made a lazy version of this (omitting the butter, vermicelli, red chilli and kefalotyri cheese) but still found it delicious. The sauce was lovely and really makes the dish, though it was tricky to get it completely smooth. I really can't resist lemony chicken dishes in which something carby (orzo, rice, potatoes) soaks up all the roasting juices - this is a very good example. Served with a plain green salad.

  • katmagdunn on March 30, 2026

    This was really delicious and straight forward. On the advice of others I didn’t add the butter but it didn’t need it; the dip however I think is crucial! Otherwise I would add more seasoning to the rice / noodles themselves. I also used fine rice noodles which worked great

  • Happykikkers on January 19, 2026

    Really good, very filling! I accidentally marinated the chicken with the Greek yoghurt, but turned out yummy. Used skinless boneless thighs, so didn’t really have the crispy skin. Didn’t make the dip but crumbled on feta. Made with homemade bouillon.

  • Plumberful on June 07, 2025

    We really enjoyed this! Followed the recipe, as written, but used slightly less butter. The end result is very rich and flavorful. I did add more stock at the 20 minute mark and it was perfectly cooked after 35 minutes.Loved the vermicelli noodle and rice combination (I used fine rice noodles). I did not make the dip, because I didn’t have the ingredients, but this dish is so rich on its own, I’m not sure I would serve this dip with it.

  • bernalgirl on June 02, 2025

    I think this is my favorite recipe from this cookbook. It’s so easy and the results are outstanding— the chicken and rice are flavorful but the feta dip takes it to the next level. I added chile flakes to the marinade. Next time I might drain the olive oil off, the chicken rendered while browning and not only was there no need to add butter, it was a touch too much oil.

  • tui on May 30, 2024

    I made this with rice noodles and rice and the combination was delicious. This is definitely a keeper recipe and one that could be easily scaled up for a crowd.

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