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One Pan Mediterranean Chicken and Rice (Quick and Easy)

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.

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 350 F (180 C)
  2. 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.
  3. 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.
  4. 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.
  5. 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.