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Mediterranean Chicken and Rice

Mediterranean chicken and rice featuring golden roasted chicken thighs embedded in fluffy herb-infused lemon rice. Baked in one dish with softened feta, olives, and cherry tomatoes for a hands-off, oven-ready meal.
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Prep Time 15 minutes
Cook Time 40 minutes
marinating 20 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mediterranean
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs marinade and seasoning
  • 6 bone-in skin-on chicken thighs
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • salt and pepper to taste
Lemon herb rice and toppings
  • 1.5 cup long-grain white rice
  • 3 cup chicken broth
  • 0.5 cup cherry tomatoes
  • 0.5 cup Kalamata olives, halved
  • 4 oz feta cheese, crumbled
  • fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Marinate the chicken for 20 minutes.
Bake the one-pan chicken and rice
  1. Preheat the oven to 375°F. Spread the rice in a 9x13 baking dish and pour chicken broth over it.
  2. Stir in a pinch of salt and the remaining marinade into the rice mixture. Nestle the chicken skin-side up into the rice.
  3. Scatter cherry tomatoes and olives around the chicken. Cover tightly with foil.
  4. Bake covered for 30 minutes. Remove the foil and bake 15 more minutes until the skin is golden and the rice is cooked.
Finish and serve
  1. Immediately crumble feta over the hot dish. Garnish with fresh parsley and serve with lemon wedges.

Notes

For best flavor, let the chicken marinate at cool room temperature only briefly (or refrigerate if your kitchen is warm) and keep the dish covered tightly so the rice steams to tender. Refrigerate leftovers for up to 3 days; reheat covered in the oven at 325°F until hot. Freezing: yes, freeze portions up to 2 months, then reheat thoroughly. For a lighter option, use low-fat feta and swap half the olive oil for an equal amount of olive-oil spray in the marinade.