One Pan Greek Chicken and Rice

One Pan Greek Chicken and Rice

from sunkissedkitchen.com
Main Course
65 min
6 servings
482 kcal / serving

The perfect one-pan dinner! This Greek chicken and rice is bursting with fresh flavors. Once you've made it once, you'll realize how simple it is to make, and it uses mostly pantry and fridge staples.

Ingredients

  • 6chicken thighs (or use chicken legs or breasts)
  • 2 tablespoonslemon juice
  • 1 tablespoonolive oil
  • 4 clovesgarlic (finely minced)
  • 1 tablespoonsoregano
  • 1 ½ teaspoonssea salt
  • black pepper (to taste)
  • 1 tablespoonolive oil
  • 1onion (minced)
  • 1green bell pepper (diced)
  • 1 cuprice (white, brown, or wild rice mix)
  • 1 ½ cupschicken broth
  • 1 cupcherry tomatoes
  • ½ cupfeta cheese
  • ½ cupgreek olives (kalamata or castelvetranos)
  • 1lemon (sliced thinly)
  • italian parsley (to garnish, optional)

Directions

Greek lemon chicken

  1. 1

    Dry chicken thighs off with paper towels. Drizzle with olive oil and lemon juice, and then sprinkle on the minced garlic, oregano, Kosher salt and black pepper. Cover and marinate for 1 hour up to overnight.

One pan greek chicken and rice

  1. 1

    Preheat oven to 400º F.

  2. 2

    Heat a dutch oven or cast iron braiser over medium-high heat. Add olive oil, then add 3 chicken thighs, skin-side down. Allow the skin of the thighs to brown well, pressing down to evenly cook the skin. Remove from the pan, and repeat with remaining chicken thighs. Do not overcrowd the pan, which will cause them to overcook before they begin to brown.

  3. 3

    Drain most of the fat out of the skillet. Add the onions and green peppers, and sauté over medium high heat for about 10 minutes until softened.

  4. 4

    Add the rice and chicken broth into the vegetable mixture, and bring the broth to a boil.

  5. 5

    Turn off the burner, and nestle the chicken breasts on the top of the rice mixture. Cover the pan with the lid.

  6. 6

    Transfer the cast iron pan to the oven and bake for 30 minutes, until rice is cooked.

  7. 7

    Sprinkle the olives, cherry tomatoes, and feta cheese over the chicken and rice. Add the lemon slices to the top of the dish.

  8. 8

    Return to the oven, uncovered, and continue baking for an additional 10 minutes.

  9. 9

    Garnish with chopped Italian parsley prior to serving, if desired.