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Mediterranean Chicken and Rice

Mediterranean chicken and rice baked in one pan for golden roasted chicken thighs nestled in herb-infused lemon rice. The feta softens into the grains while cherry tomatoes and Kalamata olives add briny, tangy 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: 660
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and seasoning
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 0.25 salt and pepper to taste
Chicken and rice
  • 6 bone-in skin-on chicken thighs
  • 1.5 cup long-grain white rice
  • 3 cup chicken broth
Vegetables and cheese
  • 0.5 cup cherry tomatoes
  • 0.5 cup Kalamata olives, halved
  • 4 oz feta cheese, crumbled
Serving
  • 1 fresh parsley and lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Whisk together olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper, until the mixture looks evenly combined. Marinate the chicken for 20 minutes so the flavors sink in.
Bake the chicken and rice
  1. Preheat 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 into the rice and broth. Nestle the chicken skin-side up into the rice so the thighs are partially embedded.
  3. Scatter cherry tomatoes and olives around the chicken. Cover tightly with foil to keep moisture in and bake 30 minutes.
  4. Remove foil and continue baking 15 more minutes until the chicken skin is golden and the rice is cooked through. Let the dish rest briefly off the oven so the juices settle.
Finish and serve
  1. Immediately crumble feta over the hot dish so it softens into the rice grains. Garnish with fresh parsley and serve with lemon wedges.

Notes

For the best texture, keep the foil tight so the rice steams evenly before browning the chicken. Refrigerate leftovers in a sealed container for up to 4 days; reheat in the oven at 350°F until hot throughout. Freezing is not recommended because feta and tomatoes can soften further after thawing. Dietary swap: use cooked rice alternatives (like brown rice) only if you adjust liquid and baking time, since total cook time will change.