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5 from 1 vote

Slow-Cooked Stuffed Chicken With Lemon Leek Rice

Extra tender chicken stuffed with an appetizing lemon leek rice and mellow potatoes on the sides. All flavored with olive oil, oregano, and garlic.
Prep Time10 mins
Cook Time2 hrs 45 mins
Course: Main Course
Cuisine: Greek
Keyword: Chicken, easy, Oven baked
Servings: 4 people
Calories: 447kcal


  • 1 2 Kg /4 lb + 6.5 oz whole chicken
  • 850 grams (about 8-10) small potatoes peeled
  • 3 garlic cloves
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 40 ml olive oil
  • white wine
  • kosher salt & freshly ground pepper

For The Rice Filling:

  • olive oil
  • 120 grams / 4.2 oz leek chopped into thin slices
  • 2 garlic cloves coarsely chopped
  • 180 grams / 6.3 oz long-grain rice
  • 1 lemon juiced
  • ½ lemon zest
  • 1 tablespoon chopped parsley


  • Peel and cut the potatoes in half. If they're too small leave as is. Place the potatoes in a dutch oven or baking pan.
  • Rinse the chicken very well all the way through its belly. Place in the pan with the potatoes.
  • Add a splash of olive oil in a non-stick frying pan and heat over high heat.
  • Add the leek and garlic and cook until slightly softened. No need to get any color at this point.
  • Add the rice and lemon juice and give it a good stir.
  • Season with salt and pepper. Turn heat to medium. Pour 1 cup of water and wait until the rice absorbs it all. Then remove from heat, and stir in the parsley and lemon zest.
  • With a spoon add the rice filling inside the chicken.
  • Using some natural or cotton twine, tie the legs together to help keep the filling in place.
  • Pour enough water into the pan, in order to cover its bottom by 2cm (1 inch). Then drizzle the olive oil all over the chicken and the potatoes. Add a generous splash of white wine as well.
  • Add the bay leaves, and the garlic cloves cut in half. Sprinkle the dried oregano all over on top.
  • Season the chicken and the potatoes with kosher salt and freshly ground pepper. Put the lid on, or cover with parchment paper and aluminum foil on top if using a pan, and bake for about 2 hours at 200°C / 392°F. Then uncover and cook for another 20-30 minutes until both the chicken and the potatoes get a nice roasted color on top.
  • Remove the twine with a pair of scissors. Cut and serve the chicken with the potatoes and leek rice.


Serving: 1person | Calories: 447kcal | Carbohydrates: 80g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 23mg | Potassium: 1046mg | Fiber: 7g | Sugar: 3g | Vitamin A: 614IU | Vitamin C: 52mg | Calcium: 86mg | Iron: 3mg