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Mediterranean Chicken and Rice

Mediterranean chicken and rice baked in one pan with golden roasted chicken thighs embedded in fluffy lemon herb rice. Feta melts into softened grains while olives and cherry tomatoes add briny, juicy flavor.
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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
  

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

Notes

Pro tip: For the best fluffy rice, keep the dish tightly covered for the first bake so steam cooks the grains evenly, then uncover for browning. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 350°F until hot. Freezing is not recommended because feta and tomatoes can soften further when thawed. Dietary swap: use vegetable broth to make it vegetarian-style (note the marinade will no longer be chicken-based).