A flavorful and hearty dish featuring tender chicken baked with zesty lemon rice, perfect for family dinners.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:6 servings 1x
Category:Main Course
Method:Baking
Cuisine:Greek
Diet:Gluten Free
Ingredients
Scale
2 pounds boneless, skinless chicken thighs or breasts
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
Zest of 1 lemon
1½ cups long-grain white rice, uncooked
2½ cups chicken broth
Juice of 2 lemons (about ¼ cup)
2 tablespoons olive oil
1 small yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
1 cup cherry tomatoes (optional)
½ cup sliced Kalamata olives (optional)
½ cup crumbled feta cheese (added after baking)
2 cups baby spinach (stir in after baking)
Fresh chopped parsley (for garnish)
Fresh dill (optional, for garnish)
Lemon wedges (for garnish)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9 × 13-inch baking dish.
Pat the chicken dry, rub with olive oil, and season with salt, pepper, garlic powder, oregano, thyme, paprika, and lemon zest.
Spread the uncooked rice evenly in the baking dish, add onion and garlic, then pour in chicken broth, lemon juice, and olive oil. Stir in oregano, basil, salt, and pepper.
Arrange the seasoned chicken over the rice and scatter cherry tomatoes and Kalamata olives around the chicken, if using. Cover tightly with aluminum foil.
Bake for 40 minutes, then remove the foil and continue baking for 10–15 minutes until chicken reaches 165°F (74°C) and rice is tender.
Let the dish rest for 5–10 minutes, fluff the rice with a fork, and stir in spinach until wilted, if using. Sprinkle with feta cheese, parsley, and fresh dill.
Serve with Greek salad, roasted asparagus, steamed green beans, warm pita bread, and tzatziki sauce.
Notes
Store in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheat by covering and baking at 350°F (175°C) for 15–20 minutes or microwave individual portions until heated through.
Chicken thighs stay juicier than breasts and are less likely to dry out.
Rinse the rice before baking for fluffier grains.
For a creamier finish, stir in 2 tablespoons of butter after baking.
Add 1 teaspoon of red pepper flakes for heat or substitute brown rice (increase broth to 3 cups and bake 15–20 minutes longer).