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Mediterranean Chicken and Rice

Mediterranean chicken and rice with golden roasted chicken thighs embedded in herb-infused lemon rice. Oven-baked one-pan rice is softened and fragrant, finished with olives, cherry tomatoes, and crumbled feta.
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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: 620
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 salt and pepper to taste
Rice and cooking liquid
  • 1.5 cup long-grain white rice
  • 3 cup chicken broth
  • 0.25 salt for seasoning the rice
  • 1 remaining marinade used when adding broth
Vegetables and olives
  • 0.5 cup cherry tomatoes
  • 0.5 cup Kalamata olives, halved
Feta and garnish
  • 4 oz feta cheese, crumbled
  • 0.25 Fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Marinate
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, dried oregano, salt, and pepper. Marinate the chicken for 20 minutes, letting the herbs cling to the surface.
Bake one-pan
  1. Preheat the oven to 375°F. Spread the long-grain white rice in a 9x13 baking dish.
  2. Pour the chicken broth over the rice and stir in a pinch of salt and the remaining marinade. Make sure the rice is evenly moistened.
  3. Nestle the chicken skin-side up into the rice. Press lightly so the thighs sit partially embedded rather than floating.
  4. Scatter the cherry tomatoes and Kalamata olives around the chicken. Keep some tomatoes visible on top for roasting color.
  5. Cover tightly with foil and bake for 30 minutes at 375°F. The rice should begin to steam and soften under the foil.
  6. Remove the foil and continue baking for 15 minutes at 375°F. Bake until the chicken skin is golden and the rice is cooked through.
Finish and serve
  1. Immediately crumble the feta over the hot dish. Let it soften into the rice for creamy, salty pockets.
  2. Garnish with fresh parsley and serve with lemon wedges. Add wedges at the table so each bite brightens with fresh lemon.

Notes

For best results, keep the chicken skin-side up and bake covered first so the rice absorbs the lemon-herb juices before it browns. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently until hot. Freezing is not recommended because the feta and tomatoes can soften further after thawing. For a lighter option, use reduced-sodium chicken broth and reduce added salt to match your taste.