One Pan Mediterranean Chicken and Rice (Quick and Easy)

Name: One Pan Mediterranean Chicken and Rice (Quick and Easy)
Prep time: 7 min
Cook time: 1 h
Total time: 1 h 7 min
Yield: 3 serving
Ingredients: 6 about 1 ½ pounds or 700 g chicken drumsticks or chicken thighs; 4-5 tbsp extra virgin olive oil; salt and pepper; Juice from 2 lemons; 1 cup long grain rice; 1 garlic clove cut in 4 pieces; 1 bay leaf; 2 tsp oregano; 2 ¼ cup chicken broth; Garnish; A few lemon slices

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5.0

15 reviews

Excellent

Prep Time
7 mins
Cook Time
1 hr
Total Time
1 hr 7 mins
Servings
3
Course
Main Course, Dinner
Cuisine
Mediterranean, Greek

One Pan Mediterranean Chicken and Rice (Quick and Easy)

Samara Cline

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This Mediterranean Chicken and rice are an easy one pan recipe, featuring flavorful Mediterranean flavors: juicy chicken legs are roasted along Greek style lemony garlic rice.

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Ingredients

Servings

6 about 1 ½ pounds or 700 g chicken drumsticks or chicken thighs skin on, bone in
4-5 tbsp extra virgin olive oil
salt and pepper
Juice from 2 lemons
1 cup long grain rice
1 garlic clove cut in 4 pieces
1 bay leaf
2 tsp oregano
2 ¼ cup chicken broth
Garnish
A few lemon slices optional

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Instructions

Preheat oven to 350 F (180 C)
Coat the chicken legs with a bit of olive oil (about 1 tbsp) and season with salt and pepper. Heat a pan and brown the chicken for about 2 minutes on each side. Add the lemon juice from 1 lemon and sauté for 1 more minute until lemon juice has evaporated. Remove the chicken from the from pan and set aside.
In a 3 qt baking dish (about 13 x 9 inch or 32 x 22 cm), place the uncooked rice, add the garlic, bay leaf, lemon slices, lemon juice, 2 tsp oregano, 3 tbsp extra virgin olive oil and 2 ¼ cups of chicken broth. Stir gently.
Place the chicken legs on top. Cover with aluminum foil and bake for 20 minutes, remove foil, and continue baking for about 20-30 minutes more, until rice is done, and chicken is cooked through.
Serve.

Notes

To store: Store chicken and rice in the refrigerator in a covered container for up to 3 days.
To freeze: Freeze for up to 2 months
For reheating: Thaw and reheat in the oven at 350 F (175 C), covered for about 30 minutes.