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Greek Chicken with Lemon Rice and Tomatoes

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A flavorful one-pan meal featuring marinated Greek chicken thighs baked atop lemon-infused rice with juicy tomatoes.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs (about 1.5 lbs)
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Zest and juice of 1 lemon
  • Salt and pepper, to taste
  • 1 cup long-grain rice
  • 2 cups chicken broth
  • 1 pint cherry tomatoes, halved
  • 1/4 cup chopped fresh parsley (for garnish)

Instructions

  1. Preheat oven to 200 °C (400 °F).
  2. In a bowl, whisk together olive oil, garlic, oregano, lemon zest, lemon juice, salt, and pepper. Add chicken thighs and toss to coat; let marinate 30 minutes (or up to 2 hours).
  3. Spread rice evenly in a 9×13 inch baking dish and pour chicken broth over it; gently stir to combine.
  4. Arrange marinated chicken thighs on top of the rice, then tuck halved tomatoes around them.
  5. Cover dish tightly with foil and bake 25 minutes. Remove foil and bake an additional 15–20 minutes, until chicken is cooked through and rice is tender.
  6. Remove from oven and let rest 5 minutes. Sprinkle parsley over top and serve warm.

Notes

  • For deeper flavor, marinate chicken up to 2 hours in advance.
  • Swap in brown rice; increase covered bake time by 10–15 minutes.
  • Add sliced bell peppers or Kalamata olives with the tomatoes for extra color.
  • Store leftovers in an airtight container for up to 3 days; reheat gently.

Nutrition

Keywords: greek chicken, lemon rice, tomatoes, mediterranean, gluten free, one-pan

Find it online: https://recipesfoodeasy.com/greek-chicken-with-lemon-rice-and-tomatoes/