Name: Greek Chicken with Lemon Rice and Tomatoes
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Greek
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; Juice and zest of 1 lemon; 1 cup long grain white rice; 2 cups chicken broth; 1 cup cherry tomatoes; 1/4 cup red onion, thinly sliced; 2 tablespoons fresh parsley, chopped; Lemon wedges for serving

A zesty Mediterranean-inspired dish, this Greek Chicken with Lemon Rice and Tomatoes brings together juicy, herb-marinated chicken thighs, tangy lemon-infused rice, and sweet roasted cherry tomatoes. Everything comes together in one pan, creating layers of flavor with minimal cleanup. Whether I’m looking for a comforting weeknight meal or a smart option for meal prep, this dish delivers every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

4 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

Juice and zest of 1 lemon

1 cup long grain white rice

2 cups chicken broth

1 cup cherry tomatoes

1/4 cup red onion, thinly sliced

2 tablespoons fresh parsley, chopped

Lemon wedges for serving

Directions

I start by preheating the oven to 375°F (190°C).

In a bowl, I whisk together olive oil, garlic, oregano, salt, pepper, lemon juice, and zest to make a flavorful marinade.

I rub this marinade all over the chicken thighs and let them sit for at least 15 minutes. For even deeper flavor, I refrigerate them for up to 4 hours.

In a large oven-safe skillet or baking dish, I spread the uncooked rice evenly on the bottom.

I pour in the chicken broth and stir in the red onion slices.

Then, I nestle the marinated chicken thighs skin-side up on top of the rice.

I scatter the cherry tomatoes around the chicken.

I cover the dish tightly with foil and bake for 35 minutes.

After that, I remove the foil and continue baking for another 15–20 minutes, until the chicken is golden and cooked through (internal temperature should reach 165°F), and the rice is tender.

Finally, I sprinkle the dish with fresh parsley and serve it with lemon wedges.

Servings and timing

Servings: 4 servings

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories: Approximately 465 kcal per serving

Variations

I sometimes swap the chicken thighs for boneless skinless chicken breasts if I want a leaner option, adjusting the cooking time slightly.

For a heartier version, I add kalamata olives or feta cheese before serving.

I like using brown rice occasionally, but I make sure to par-cook it first, as it takes longer to cook than white rice.

Adding spinach or chopped zucchini before baking adds a veggie boost without extra effort.

For a spicy twist, I add a pinch of red pepper flakes to the marinade.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the microwave or warm it in the oven at 325°F (160°C) until heated through. If the rice seems a bit dry, I sprinkle a tablespoon of water over it before reheating to help bring back moisture.

FAQs

What type of rice works best in this dish?

I stick with long grain white rice because it cooks evenly and absorbs the broth well. Using jasmine rice also works nicely, but I avoid instant rice as it can get mushy.

Can I make this recipe ahead of time?

Yes, I often marinate the chicken and prep the ingredients the night before. When I’m ready to cook, I just assemble everything in the pan and bake.

Do I need to sear the chicken before baking?

No, the chicken crisps up beautifully in the oven without searing. Skipping that step saves time and makes this truly a one-pan meal.

How do I know when the chicken is fully cooked?

I always use a meat thermometer. Once the thickest part of the chicken thigh reaches 165°F, it’s safe to eat and perfectly juicy.

Can I freeze this dish?

I don’t recommend freezing the entire cooked dish, as the texture of the rice and tomatoes can change. But I do freeze the marinated raw chicken separately for easy future prep.

Conclusion

This Greek Chicken with Lemon Rice and Tomatoes is one of those recipes I turn to when I want comfort food without the heaviness. It’s full of bright flavors, simple to make, and ideal for busy nights or weekend meal prep. With juicy chicken, aromatic rice, and sweet tomatoes all baked in one pan, it’s a Mediterranean-inspired winner I’ll keep coming back to.

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