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Mediterranean Chicken and Rice

Mediterranean chicken and rice baked in one pan with golden roasted chicken thighs embedded in herb-flecked lemon rice. The feta melts just enough to soften into the grains while olives and cherry tomatoes keep the dish bright and savory.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

bone-in skin-on chicken thighs
  • 6 bone-in skin-on chicken thighs Use skin-on thighs for best golden roasting.
lemon herb marinade
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 garlic, minced
  • 2 tsp dried oregano
  • 1 salt To taste.
  • 1 pepper To taste.
lemon herb rice
  • 1.5 cup long-grain white rice Long-grain helps grains stay fluffy.
  • 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 For garnish and serving.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper in a bowl until combined. Marinate the chicken for 20 minutes so the flavor clings to the skin.
Bake in one pan
  1. Preheat the oven to 375°F. Spread the long-grain white rice in a 9x13 baking dish and pour the chicken broth over the rice, then stir in a pinch of salt and the remaining marinade.
  2. Nestle the chicken skin-side up into the rice. Scatter cherry tomatoes and halved Kalamata olives around the chicken for even distribution.
  3. Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes 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 and lightly melt into the rice while the dish is still steaming.
  2. Garnish with fresh parsley and serve with lemon wedges. Finish with any extra lemon juice for a brighter, lemon-forward bite.

Notes

For the fluffiest lemon rice, use long-grain rice and keep the dish tightly covered for the first bake so the broth absorbs evenly; don’t lift the foil during that 30-minute period. Refrigerate leftovers for up to 4 days; freeze for up to 2 months (freeze in portions and reheat covered). Dietary swap: for a dairy-light option, omit feta or use a small amount of crumbled low-fat feta for similar lemon-herb flavor with fewer calories.