One Pot Mediterranean Chicken and Rice
One Pot Mediterranean Chicken and Rice is about to be your new favorite easy peasy weeknight dinner! Made in one skillet, this recipe brings big, fresh flavor with plenty of herbs and bright lemon. You just might want to serve it at your next dinner party after trying these beautiful flavors!
Servings: 4
Calories: 489kcal
Ingredients
- 4-6 chicken thighs skin on and bone-in
- 1/4 cup lemon juice divided
- 1 tsp lemon zest
- 5 cloves garlic minced
- 1 tsp onion powder
- 3 tbsp dried oregano divided
- 1 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tbsp olive oil
- 1 onion white or yellow, diced
- 1 cup rice long-grain
- 1 tsp bouillon
- 2 cups chicken broth
Optional - Toppings
- fresh herbs I used parsley, dill, and oregano, chopped
- lemon sliced into wheels
- feta cheese crumbled
- kalamata olives
Instructions
- Add the chicken thighs to a bowl with 2 tbsp of the lemon juice, the zest, garlic, onion powder, 2 tbsp of the dried oregano, and a generous pinch of each salt and pepper. Let the chicken marinate for at least 20 minutes, and up to 1 day.
- Preheat the oven to 350F. Heat a skillet over medium-high heat on the stovetop and add the olive oil. Place the chicken thighs, skin-side-down, and cook until crisped and well browned, 2-3 minutes. Sear the other side for 1-2 minutes, then remove the chicken from the skillet.
- Add the onion along with a pinch of salt and pepper. Sauté for 3-4 minutes until softened and slightly browned. Add the rice and toast for 1-2 minutes, stirring often. Pour the remaining lemon juice and broth into the skillet, then stir in the bouillon. Taste the liquid and add salt if needed.
- Once the broth has started to boil, place the chicken thighs back into the skillet along with the accumulated juices. Cover with a lid* and transfer the skillet to the oven. Bake, covered, for 30 minutes, then remove the lid and bake for another 10-15 minutes, until the skin of the chicken thighs are crisp and golden brown. Add your toppings and serve.
Notes
*No lid? No problem! Cover the skillet well with foil. Be sure the foil isn't pressed against the chicken skin otherwise it will stick.
Nutritional information does not include toppings. It is calculated as a serving of one chicken thigh.
Nutritional information is an estimate and may vary depending on the ingredients you use.
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Nutrition
Calories: 489kcal | Carbohydrates: 44g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 713mg | Potassium: 467mg | Fiber: 1g | Sugar: 2g | Vitamin A: 92IU | Vitamin C: 10mg | Calcium: 45mg | Iron: 2mg