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Mediterranean Chicken and Rice

Mediterranean chicken and rice with golden roasted, skin-on chicken thighs baked into fluffy herb-infused lemon rice. One-pan Greek-style comfort with olives, cherry tomatoes, and feta softened 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: 590
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
  • 0.5 tsp Salt and pepper to taste Use to season both marinade and rice.
Rice and broth
  • 1.5 cup long-grain white rice
  • 3 cup chicken broth
  • 0.25 tsp Salt and pepper to taste A pinch for the broth/rice.
Vegetables and olives
  • 0.5 cup cherry tomatoes
  • 0.5 cup Kalamata olives, halved
Cheese and garnish
  • 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, and salt and pepper until combined; the mixture should look bright and fragrant.
  2. Marinate the chicken for 20 minutes so the herb and lemon flavors cling to the surface.
Bake the one-pan chicken rice
  1. Preheat the oven to 375°F and spread the long-grain white rice in a 9x13 baking dish in an even layer.
  2. Pour the chicken broth over the rice, then stir in a pinch of salt and the remaining marinade so the rice is seasoned throughout.
  3. Nestle the chicken skin-side up into the rice, pressing lightly so it sits snugly.
  4. Scatter cherry tomatoes and Kalamata olives around the chicken for even distribution.
  5. Cover tightly with foil and bake 30 minutes at 375°F; the rice should be mostly tender and the chicken beginning to roast.
  6. Remove the foil and bake 15 more minutes at 375°F until the chicken skin is golden and the rice is cooked through.
Finish and serve
  1. Immediately crumble feta over the hot dish so it softens into the rice and lightly melts.
  2. Garnish with fresh parsley and serve with lemon wedges for brightness at the table.

Notes

Pro tip: keep the foil tight for the first 30 minutes—this traps steam so the rice turns tender instead of dry. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because the feta and tomatoes soften further after thawing. For a lighter option, use reduced-fat feta and trim any excess chicken skin fat while keeping the thighs skin-side up for browning.