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Mediterranean Chicken and Rice

Mediterranean chicken and rice is a one-pan oven bake with golden roasted chicken thighs embedded in fluffy herb-infused lemon rice. Feta softens into the grains as cherry tomatoes and Kalamata olives melt into the dish for bright, savory flavor.
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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
  • 6 bone-in skin-on chicken thighs Keep skin on for crisp, 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 and pepper to taste Use enough to season the marinade and rice broth.
Lemon rice
  • 1.5 cup long-grain white rice Rinse if desired for slightly less starch.
  • 3 cup chicken broth Provides the steam and flavor for tender grains.
  • 1 pinch salt Add in the broth before baking.
  • 0.5 cup cherry tomatoes
  • 0.5 cup Kalamata olives, halved
  • 4 oz feta cheese, crumbled Crumbled feta goes on after baking to soften into the rice.
  • 1 Fresh parsley and lemon wedges for serving Use as a final garnish and bright finishing squeeze.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper, until evenly combined. Marinate the chicken for 20 minutes so the flavor penetrates.
Bake the one-pan rice and chicken
  1. Preheat the oven to 375°F. Spread the rice in a 9x13 baking dish and pour chicken broth over the rice.
  2. Stir in a pinch of salt and the remaining marinade, then stir gently to distribute. Nestle the chicken skin-side up into the rice.
  3. Scatter cherry tomatoes and olives around the chicken for even roasting. Cover tightly with foil to trap steam.
  4. Bake covered for 30 minutes at 375°F, until the rice is starting to tenderize. Remove the foil and bake 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 grains. Let it sit for 2 minutes to settle.
  2. Garnish with fresh parsley and serve with lemon wedges. Serve hot straight from the pan.

Notes

For best results, keep the chicken skin-side up so it roasts evenly and stays crisp. Refrigerate leftovers in a covered container up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended because the rice and feta texture can soften after thawing. For a lighter option, use reduced-fat feta without changing the bake time.