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HomeCook Legacy Kitchen

One-Pan Greek Chicken & Lemon Rice

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Nutrition

Ingredients
  

  • 6 bone-in, skin-on chicken thighs (about 1.5 lbs)
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt, divided
  • 1/2 tsp black pepper
  • 2 tbsp olive oil
  • 1 cup long-grain white rice (such as jasmine)
  • 2 cups low-sodium chicken broth
  • 1 lemon, zested and juiced (about 3 tbsp juice)
  • 3 cloves garlic, minced
  • 1/2 cup Kalamata olives, pitted
  • 1/2 cup crumbled feta cheese
  • 2 tbsp chopped fresh dill or parsley (for garnish)

Method
 

  1. Preheat oven to 375°F (190°C). Pat chicken thighs dry and season both sides with oregano, smoked paprika, garlic powder, 1/2 teaspoon salt, and pepper.
  2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down until golden brown, about 5 minutes per side. Transfer to a plate.
  3. Reduce heat to medium. Add rice to the skillet and toast for 2 minutes, stirring. Add garlic and cook 30 seconds until fragrant.
  4. Stir in chicken broth, lemon zest, lemon juice, and remaining 1/2 teaspoon salt. Bring to a simmer, scraping up any browned bits.
  5. Nestle chicken thighs on top of rice, skin-side up. Scatter olives around. Transfer skillet to oven and bake uncovered for 25–30 minutes, until rice is tender and chicken reaches 175°F.
  6. Remove from oven and sprinkle with feta and fresh dill. Let rest 5 minutes before serving.

Nutrition

Calories: 620kcalCarbohydrates: 45gProtein: 38gFat: 30g

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