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Mediterranean Chicken and Rice

Mediterranean chicken and rice baked in one pan with golden chicken thighs embedded in fluffy herb-lemon rice. Greek-style lemon zest, garlic, oregano, olives, cherry tomatoes, and feta soften into the grains for a hearty oven dinner.
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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: 780
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 clove garlic, minced
  • 2 tsp dried oregano
  • 0.5 salt and pepper to taste
Rice and braising liquid
  • 1.5 cup long-grain white rice
  • 3 cup chicken broth
  • 0.25 salt
Vegetables and olives
  • 0.5 cup cherry tomatoes
  • 0.5 cup Kalamata olives, halved
Cheese and garnish
  • 4 oz feta cheese, crumbled
  • 0.5 Fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Marinate the chicken
  1. Whisk together olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper until evenly combined. Marinate the chicken for 20 minutes so the flavors cling to the surface.
Bake the one-pan chicken and rice
  1. Preheat oven to 375°F. Spread the long-grain white rice in a 9x13 baking dish and pour the chicken broth over the rice.
  2. Stir in a pinch of salt and the remaining marinade so the rice seasons as it cooks. Nestle the chicken skin-side up into the rice.
  3. Scatter the cherry tomatoes and halved Kalamata olives around the chicken for even distribution. Cover tightly with foil.
  4. Bake covered at 375°F for 30 minutes. Remove the foil and bake 15 more minutes, 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. Garnish with fresh parsley and serve with lemon wedges.

Notes

For best texture, let the marinated chicken rest only until the oven is ready, then bake without uncovering early so the rice steams evenly. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in the microwave or a covered oven-safe dish until hot. Freezing is not recommended because feta can become grainy and tomatoes can soften further. For a dairy-light option, use a smaller amount of feta or substitute a dairy-free crumb while keeping the same lemon-herb flavors.