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Mediterranean Chicken and Rice

Mediterranean chicken and rice with golden roasted chicken thighs embedded in fluffy herb-infused lemon rice. This one-pan Greek-style oven bake features olives, cherry tomatoes, and feta that softens into the grains.
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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: 520
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
  • 0.1 salt and pepper to taste
rice and cooking liquid
  • 1.5 cup long-grain white rice
  • 3 cup chicken broth
  • 0.1 salt and pepper to taste
toppings
  • 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

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper, then coat the chicken with the mixture. Marinate for 20 minutes at room temperature so the flavors cling to the skin.
Bake the one-pan chicken and rice
  1. Preheat the oven to 375°F, then spread the rice in a 9x13 baking dish. Pour in the chicken broth 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 olives around the chicken. Make sure the rice is evenly distributed under and around the pieces.
  3. Cover tightly with foil and bake for 30 minutes at 375°F. Look for steam rising around the edges of the dish and rice starting to turn tender.
  4. Remove the foil and bake for 15 more minutes at 375°F until the chicken skin is golden and the rice is cooked. The surface should look lightly browned and the rice should be fluffy rather than firm.
Finish and serve
  1. Immediately crumble feta over the hot dish so it melts and softens into the rice. Let it sit for 1 minute so the feta warms through.
  2. Garnish with fresh parsley and serve with lemon wedges. Finish with a few extra lemon squeezes for bright flavor at the table.

Notes

For the best texture, keep the chicken skin-side up the whole bake so it roasts instead of stewing. Refrigerate leftovers in a covered container up to 3 days; reheat in the oven or on the stovetop with a splash of broth to loosen the rice. Freezing is not recommended because the feta can become crumbly after thawing. For a dairy-light option, use a salty sheep’s milk feta-style substitute or reduce feta to 2 oz and increase lemon zest for a brighter profile.