Go Back

Mediterranean Chicken and Rice

Mediterranean chicken and rice with golden roasted chicken thighs embedded in fluffy herb-infused lemon rice. One-pan oven bake softens feta into the grains with olives and cherry tomatoes for a bright, cohesive meal.
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: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 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
  • 1 Salt and pepper to taste
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
  • 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, minced garlic, dried oregano, salt, and pepper. Marinate the chicken for 20 minutes.
Bake the one-pan chicken and rice
  1. Preheat the oven to 375°F and spread the rice in a 9x13 baking dish. Pour the chicken broth over the rice and stir in a pinch of salt and the remaining marinade.
  2. Nestle the chicken skin-side up into the rice, then scatter cherry tomatoes and halved Kalamata olives around the chicken. Cover tightly with foil.
  3. Bake for 30 minutes at 375°F until the rice is setting. Remove the foil and bake for 15 more minutes at 375°F until the chicken skin is golden and the rice is cooked.
Finish and serve
  1. Immediately crumble the feta over the hot dish so it softens into the rice. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: for best texture, keep the chicken skin-side up and bake covered first to steam the rice, then uncover to crisp the skin. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven or microwave until hot. Freezing is not recommended due to the feta texture. For a gluten-free swap, use gluten-free chicken broth (check the label) while keeping all other ingredients the same.