Greek Chicken Thighs and Rice
Tender chicken thighs baked over lemony rice with olives and feta. This Greek-inspired one-pan dinner is bright, aromatic, and packed with Mediterranean flavor.
Equipment
- oven-safe skillet or Dutch oven
- measuring cups
- paper towels
- meat thermometer
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1.5 cups long-grain white rice
- 2.5 cups chicken broth
- 1 lemon, zested and juiced
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 3 tbsp olive oil
- salt and black pepper, to taste
- fresh dill, for garnish
Instructions
- Preheat oven to 375°F. Use a large oven-safe skillet or Dutch oven.
- Pat chicken thighs dry and season with salt, pepper, and half of the oregano.
- Heat 2 tablespoons olive oil over medium-high heat. Sear chicken skin-side down for 5–6 minutes until deeply golden. Remove and set aside.
- Add remaining olive oil and garlic to the skillet. Cook for 30 seconds until fragrant.
- Stir in rice, chicken broth, lemon juice, lemon zest, remaining oregano, and salt.
- Bring to a simmer, then nestle chicken thighs skin-side up into the rice. Scatter olives around.
- Cover tightly and bake for 35–40 minutes until rice is tender and chicken reaches 165°F.
- Remove from oven, sprinkle with feta and fresh dill, and rest covered for 5 minutes before serving.
Notes
Searing the chicken first adds depth of flavor to the rice. Keep the pan tightly covered while baking so the rice cooks evenly and absorbs the lemony broth.