Go Back
Overhead view of Greek chicken and rice bake in a cast iron skillet with crisp chicken skin, feta, and olives

One-Pan Greek Chicken and Rice Bake with Feta and Lemon

Bone-in chicken thighs sear until golden, then bake over lemon rice with feta, olives, and tomatoes for an easy one-pan dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 594
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 6 bone-in, skin-on chicken thighs (about 1.3 kg total); patted dry
  • 2 tbsp olive oil
  • 2 tsp dried oregano divided
  • 1/2 tsp paprika
  • salt and black pepper to taste
For the Rice
  • 1 onion small, diced
  • 4 cloves garlic minced
  • 1 1/2 cups long-grain white rice (300 g); rinsed
  • 3 cups chicken broth (720 ml)
  • 1 lemon , juiced and zested
  • 1 cup cherry tomatoes (150 g), halved
  • 1/2 cup kalamata olives (75 g), pitted
  • 100 g feta crumbled
  • 2 tbsp fresh parsley chopped; for serving

Method
 

Sear the Chicken
  1. Heat the oven to 190 C / 375 F.
  2. Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, and half the oregano.
  3. Heat the olive oil in a 30 cm / 12-inch oven-safe skillet over medium-high heat. Add the chicken skin-side down and sear for 6 to 7 minutes, until the skin is golden and releases easily from the pan.
  4. Flip the chicken and sear the other side for 2 minutes. Remove the chicken to a plate, it won't be fully cooked yet.
Build the Rice and Bake
  1. Lower the heat to medium. Add the onion to the same skillet and cook for 3 to 4 minutes, until soft. Add the garlic and cook for 30 seconds, until fragrant.
  2. Stir in the rice, remaining oregano, and paprika, coating the grains in the oil for about 1 minute.
  3. Pour in the chicken broth, lemon juice, and lemon zest, scraping up any browned bits from the bottom of the pan. Season with salt.
  4. Nestle the chicken thighs skin-side up on top of the rice. Scatter the cherry tomatoes and olives around the chicken.
  5. Transfer the skillet to the oven, uncovered, and bake for 35 to 40 minutes, until the rice is tender, the liquid is mostly absorbed, and the chicken reaches 165 F / 74 C on an instant-read thermometer.
  6. Remove from the oven and let it rest for 5 minutes. Scatter the feta and parsley over the top before serving.

Notes

  • Sear the chicken skin-side down first for the crispest skin.
  • If the rice looks dry before the chicken is done, add 1/4 cup broth and cover loosely with foil.
  • Bone-in thighs need the full bake time, boneless pieces cook faster.
  • Let the bake rest 5 minutes before serving so the rice sets.