Go Back

Mediterranean Chicken and Rice

Mediterranean chicken and rice baked as a one-pan meal with golden roasted chicken thighs embedded in fluffy, herb-infused lemon rice. The feta melts into the grains while cherry tomatoes and Kalamata olives soften throughout.
Print Recipe Pin Recipe
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
  

Marinade
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 garlic, minced
  • 2 tsp dried oregano
  • 0.5 tsp salt to taste
  • 0.25 tsp pepper to taste
Chicken and rice
  • 6 bone-in skin-on chicken thighs
  • 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 olive oil, fresh lemon juice, lemon zest, garlic, dried oregano, salt, and pepper until combined. Marinate chicken thighs for 20 minutes.
Bake the one-pan chicken and rice
  1. Preheat the oven to 375°F. Spread long-grain white rice in a 9x13 baking dish and pour chicken broth over the rice.
  2. Stir in a pinch of salt and the remaining marinade into the rice and broth. Nestle the chicken skin-side up into the rice.
  3. Scatter cherry tomatoes and Kalamata olives around the chicken. Cover tightly with foil.
  4. Bake covered for 30 minutes. Remove the foil and bake 15 more minutes until the chicken skin is golden and the rice is cooked.
Finish and serve
  1. Immediately crumble feta over the hot dish so it softens into the grains. Garnish with fresh parsley and serve with lemon wedges.

Notes

For even cooking, keep the chicken skin above the surface of the rice and use a tight foil seal so the broth steams the rice. Refrigerate leftovers in a covered container for up to 3 days; reheat in the oven at 325°F until hot throughout. Freezing is not recommended due to rice texture. For a lighter option, use reduced-fat feta while keeping the marinade and baking steps the same.