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Mediterranean Chicken and Rice

Mediterranean chicken and rice is a one-pan oven meal with golden roasted chicken thighs embedded in fluffy herb-infused lemon rice. The feta softens into the grains while cherry tomatoes and Kalamata olives add briny, juicy bites.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs and marinade
  • 6 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
  • 1 salt and pepper to taste
Rice and topping
  • 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, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Marinate the chicken for 20 minutes so the flavors cling to the skin.
Bake the one-pan chicken and rice
  1. Preheat the oven to 375°F. Spread the rice in a 9x13 baking dish and pour chicken broth over the rice.
  2. Stir in a pinch of salt and the remaining marinade. Nestle the chicken skin-side up into the rice so the thighs are partially surrounded.
  3. Scatter cherry tomatoes and olives around the chicken. Cover tightly with foil and bake for 30 minutes, until the rice is steaming and the chicken edges begin to color.
  4. Remove the foil and bake for 15 more minutes at 375°F until the skin is golden and the rice is cooked. The grains should look tender and the dish should be bubbling at the edges.
Finish and serve
  1. Immediately crumble feta over the hot dish. Let it soften into the rice for a few moments so you see creamy flecks throughout the grains.
  2. Garnish with fresh parsley and serve with lemon wedges. The top should look bright with herbs, tomatoes, and golden chicken skin.

Notes

For best texture, let the dish rest 5 minutes after baking so the lemon-herb rice finishes absorbing liquid. 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 and feta texture. If you want a lighter option, use low-sodium chicken broth and reduce the added salt to taste.