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Mediterranean Chicken And Rice

Mediterranean Chicken and Rice Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs (about 1½ lbs)
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • ½ tsp smoked paprika (optional)
  • 2 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain white rice, rinsed and drained
  • 2 cups low-sodium chicken broth
  • ¼ cup lemon juice, plus zest of 1 lemon
  • ½ cup pitted Kalamata olives, halved
  • 1 cup cherry tomatoes, halved
  • ¼ cup chopped fresh parsley
  • Lemon wedges, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Pat the chicken dry and season all over with salt, pepper, oregano, and smoked paprika if using.
  2. Heat the olive oil in a large oven-safe skillet over medium-high. Sear the chicken for about 4 minutes per side until golden, then transfer to a plate.
  3. Lower heat to medium. Cook the diced onion until softened, 4 to 5 minutes. Add the garlic and cook 30 seconds. Stir in the rice and toast for 1 minute.
  4. Pour in the broth, lemon juice, lemon zest, olives, and tomatoes. Bring to a simmer, scraping up any browned bits.
  5. Return the chicken and any juices to the skillet, placing it on top of the rice. Cover with a lid or foil and bake for 25 to 30 minutes, until the rice is tender and the chicken reaches 165°F (74°C).
  6. Fluff the rice with a fork and sprinkle with parsley. Serve straight from the skillet with lemon wedges.

Notes

If you only have bone-in thighs, increase the bake time to 35 to 40 minutes and confirm the chicken legs reach 165°F. Leftovers keep well in the refrigerator and reheat beautifully with a splash of broth.