Description
A flavorful Mediterranean-inspired dish featuring tender Greek-seasoned chicken served over lemon-infused rice, perfect for a hearty and zesty meal.
Ingredients
Units
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup long grain white rice
- 2 cups chicken broth
- 1/2 teaspoon turmeric (optional, for color)
- 1/4 cup chopped fresh parsley (for garnish)
- 1/4 cup chopped fresh dill (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a bowl, mix olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Rub this mixture all over the chicken thighs.
- In a large oven-safe skillet, sear the chicken thighs skin-side down over medium-high heat until golden brown, about 4–5 minutes. Remove and set aside.
- In the same skillet, add rice and stir to coat in the pan drippings.
- Add chicken broth, turmeric (if using), and bring to a simmer. Place chicken thighs on top of the rice, skin-side up.
- Cover the skillet with a lid or foil and transfer to the oven. Bake for 30–35 minutes, or until rice is tender and chicken is fully cooked.
- Remove from oven and let rest for 5 minutes. Garnish with chopped parsley and dill before serving.
Notes
- Use boneless thighs or breasts if preferred, adjusting cook time accordingly.
- For extra flavor, marinate chicken for a few hours or overnight.
- Add vegetables like spinach or peas to the rice for added nutrition.
Nutrition
- Serving Size: 1 chicken thigh with rice
- Calories: 420
- Sugar: 1g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg