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Mediterranean Chicken and Rice

Mediterranean chicken and rice baked in one pan until the herb-infused lemon rice turns fluffy and tender. Golden roasted chicken thighs sit on soft grains with olives, cherry tomatoes, and feta melted into the rice.
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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: 530
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and topping
  • 1 bone-in skin-on chicken thighs
  • 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
Lemon herb rice base
  • 1.5 cup long-grain white rice
  • 3 cup chicken broth
  • 0.25 salt and pepper to taste
Vegetables and cheese
  • 0.5 cup cherry tomatoes
  • 0.5 cup Kalamata olives, halved
  • 4 oz feta cheese, crumbled
Serving
  • 0.25 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 until combined. Marinate the chicken for 20 minutes.
Bake the one-pan chicken and rice
  1. Preheat oven to 375°F and spread the long-grain white rice in a 9x13 baking dish. Pour 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 and scatter cherry tomatoes and Kalamata olives around the chicken. Cover tightly with foil.
  3. Bake covered for 30 minutes, then remove the foil and bake for 15 more minutes until the chicken skin is golden and the rice is cooked. Keep the dish in the oven until the center rice looks tender.
Finish and serve
  1. Immediately crumble feta over the hot dish so it softens into the rice. Let it sit uncovered for 1 minute to warm through.
  2. Garnish with fresh parsley and serve with lemon wedges for bright acidity at the table. Plate so the feta is visible throughout the rice.

Notes

For best browning, bake with the chicken skin facing up and resist lifting the foil during the covered phase. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended for the rice texture. For a lighter option, use reduced-fat feta while keeping the same lemon-herb and olive oil balance.