One Pan Mediterranean Chicken and Rice (Quick and Easy)
User Reviews
5
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Prep Time
7 mins
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Cook Time
1 hr
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Total Time
1 hr 7 mins
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Servings
3
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Course
Main Course, Dinner
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Cuisine
Mediterranean, Greek
One Pan Mediterranean Chicken and Rice (Quick and Easy)
Description
This recipe begins by seasoning chicken legs and browning them briefly in olive oil to develop flavor and color. The lemon juice is added during browning to impart brightness. Separately, uncooked rice is combined with garlic, bay leaf, lemon slices, oregano, olive oil, lemon juice, and chicken broth in a baking dish. Placing the browned chicken over the rice and covering with foil creates a sealed environment that cooks the ingredients simultaneously in the oven.
The long baking time lets the rice soak up the broth and seasonings, giving it a flavorful and tender texture, while the chicken finishes cooking to juicy doneness. Removing the foil partway through allows the chicken skin to crisp slightly.
Serving this dish provides a complete, comforting meal that requires minimal cleanup due to the one-pan method. The lemon and herbs add a fresh Mediterranean touch to the hearty combination.
Leftovers can be refrigerated or frozen, and reheated gently to preserve moisture and texture.
Ingredients
- 6 about 1 ½ pounds or 700 g chicken drumstick skin on, bone in, or chicken thighs
- 4-5 tbsp extra virgin olive oil
- salt
- black pepper
- lemon juice from 2
- 1 cup long grain rice
- 1 garlic clove; cut in 4 pieces
- 1 bay leaf
- 2 tsp oregano
- 2 ¼ cup chicken broth
- Garnish
- lemon optional, a few slices
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
- Store leftovers in the refrigerator in a covered container for up to 3 days.
- Freeze cooked chicken and rice for up to 2 months; thaw before reheating.
- Reheat in the oven at 350°F (175°C), covered, for about 30 minutes to retain moisture.
User Reviews
Overall Rating
5
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