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Mediterranean Chicken and Rice

Mediterranean chicken and rice baked in one pan with herb-infused lemon rice and golden chicken thighs. The feta softens into the grains while cherry tomatoes and Kalamata olives add briny pops.
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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: Dinner
Cuisine: Mediterranean
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

bone-in skin-on chicken thighs
  • 6 bone-in skin-on chicken thighs
olive oil
  • 3 tbsp olive oil
fresh lemon juice
  • 2 tbsp fresh lemon juice
lemon zest
  • 1 tbsp lemon zest
garlic, minced
  • 4 garlic, minced
dried oregano
  • 2 tsp dried oregano
salt and pepper
  • 1 salt and pepper to taste
long-grain white rice
  • 1.5 cup long-grain white rice
chicken broth
  • 3 cup chicken broth
cherry tomatoes
  • 0.5 cup cherry tomatoes
Kalamata olives
  • 0.5 cup Kalamata olives, halved
feta cheese
  • 4 oz feta cheese, crumbled
fresh parsley and lemon wedges for serving
  • 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 to taste. Marinate chicken thighs for 20 minutes so the herbs and lemon coat the meat.
Bake 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, then add the remaining marinade to the baking dish. Spread the rice into an even layer for consistent cooking.
  3. Nestle the marinated chicken skin-side up into the rice. Scatter cherry tomatoes and Kalamata olives around the chicken.
  4. Cover tightly with foil and bake for 30 minutes at 375°F. Look for bubbling around the edges and rice starting to soften.
  5. Remove the foil and bake for 15 more minutes at 375°F until the chicken skin is golden and the rice is cooked through. The top should be visibly browned and the liquid should be absorbed.
Finish and serve
  1. Immediately crumble feta cheese over the hot dish right after baking. Watch it soften and melt into the grains.
  2. Garnish with fresh parsley and serve with lemon wedges. Serve warm straight from the baking dish.

Notes

Pro tip: For tender rice, keep the baking dish tightly covered for the first 30 minutes so steam cooks the grains evenly. Refrigerate leftovers in a sealed container up to 3 days. Freezing is not recommended for best texture, but you can reheat portions until hot. For a lighter option, use reduced-fat feta or swap in a lower-sodium broth and season to taste.