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Mediterranean Chicken and Rice

Mediterranean chicken and rice baked in one pan with golden roasted chicken thighs embedded in fluffy herb-infused lemon rice. Oven-baked with olives, cherry tomatoes, and feta that softens into the grains for a lemony, savory finish.
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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
  

Chicken thighs marinade
  • 1 bone-in skin-on chicken thighs Pat chicken dry before marinating for better browning.
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic Minced.
  • 2 tsp dried oregano
  • 0.5 salt and pepper Use to taste; split between marinade and rice seasoning.
One-pan lemon herb rice
  • 1.5 cup long-grain white rice Rinse if desired for less surface starch.
  • 3 cup chicken broth
  • 0.5 cup cherry tomatoes Halved if large.
  • 0.5 cup Kalamata olives Halved.
  • 4 oz feta cheese Crumbled; add immediately after baking to soften into grains.
  • fresh parsley and lemon wedges for serving Chopped parsley and lemon wedges to finish.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk olive oil, lemon juice, lemon zest, garlic, dried oregano, salt, and pepper until combined, then marinate the chicken for 20 minutes.
  2. Soak up flavor by turning the thighs once during the 20-minute marinating window so seasoning coats both sides.
Bake the one-pan chicken and rice
  1. Preheat the oven to 375°F, spread the 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 into the rice and broth so the grains season evenly.
  3. Nestle the chicken skin-side up into the rice, leaving space for the skin to brown, then scatter cherry tomatoes and olives around the chicken.
  4. Cover tightly with foil and bake for 30 minutes at 375°F; the rice should be actively steaming under the cover.
  5. Remove the foil and bake for 15 more minutes at 375°F until the chicken skin is golden and the rice is cooked.
Finish and serve
  1. Immediately crumble feta over the hot dish so it softens into the rice from the residual heat.
  2. Garnish with fresh parsley and serve with lemon wedges for bright, lemon-forward flavor.

Notes

For best browning, use a deep 9x13 baking dish and keep the chicken skin facing up; don’t stir during baking so the skin stays crisp. Refrigerate leftovers in a sealed container up to 3 days; reheat covered in the oven or microwave until hot. Freezing is not recommended due to feta texture, but you can prepare the marinade and rice mixture ahead (up to 24 hours). For a lower-sodium option, choose reduced-sodium chicken broth and reduce added salt to taste.