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Mediterranean Chicken and Rice

Mediterranean chicken and rice baked as a one-pan lemon herb meal: golden roasted chicken thighs nestle into fluffy, herb-flecked rice. Feta softens into the grains with cherry tomatoes and Kalamata olives for a tangy, savory finish.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken thighs
  • 6 bone-in skin-on chicken thighs
marinade
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 garlic, minced
  • 2 tsp dried oregano
  • 0.25 tsp salt and pepper to taste Use to taste.
rice and topping
  • 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
  • 1 Fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, and salt and pepper until evenly combined. Marinate the bone-in skin-on chicken thighs for 20 minutes.
Bake one-pan chicken and rice
  1. Preheat the oven to 375°F. Spread the long-grain white rice in a 9x13 baking dish and pour the chicken broth over the rice.
  2. Stir in a pinch of salt and the remaining marinade into the rice and broth. Nestle the chicken thighs skin-side up into the rice.
  3. Scatter the cherry tomatoes and halved Kalamata olives around the chicken. Cover tightly with foil and bake for 30 minutes.
  4. Remove the foil and bake for 15 minutes at 375°F, until the chicken skin is golden and the rice is cooked. Immediately crumble the feta cheese over the hot dish so it softens into the grains.
Serve
  1. Garnish with fresh parsley and serve with lemon wedges. Let the dish stand briefly so the rice settles before portioning.

Notes

Pro tip: make sure the chicken thighs are skin-side up and spaced so the fat can render into the rice for extra flavor. Refrigerate leftovers in a sealed container up to 3 days; reheat in the oven or microwave with a splash of broth to loosen the grains. Freezing is not recommended because the rice and feta can change texture. Dietary swap: use low-sodium chicken broth and reduce added salt to keep the flavor while lowering sodium.