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Mediterranean Chicken and Rice

Mediterranean chicken and rice is a one-pan oven bake with golden roasted chicken thighs embedded in herb-infused lemon rice. The feta melts into the grains while cherry tomatoes and Kalamata olives soften throughout.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan
  • 1 oven baking dish

Method
 

Marinate the chicken
  1. Whisk olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper in a bowl until combined.
  2. Marinate the chicken for 20 minutes so the flavors sink in.
Bake the one-pan chicken and rice
  1. Preheat the oven to 375°F.
  2. Spread the long-grain white rice in a 9x13 baking dish in an even layer.
  3. Pour chicken broth over the rice, then stir in a pinch of salt and the remaining marinade.
  4. Nestle the chicken skin-side up into the rice so most of it is supported by the grains.
  5. Scatter cherry tomatoes and Kalamata olives around the chicken.
  6. Cover tightly with foil and bake for 30 minutes at 375°F until the rice is nearly tender.
  7. Remove the foil and bake for 15 more minutes at 375°F until the chicken skin is golden and the rice is cooked.
  8. Immediately crumble feta over the hot dish so it softens into the grains.
  9. Garnish with fresh parsley and serve with lemon wedges.

Notes

Pro tip: keep the foil sealed for the first 30 minutes so the rice steams and becomes fluffy before the skin browns. Refrigerate leftovers up to 3 days in an airtight container. Freezing is not recommended for the best texture of the lemon rice and feta. For a dairy swap, use a plant-based feta alternative and crumble it on at the end.