Oven Baked Chicken and Rice
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
15 mins
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Total Time
1 hr 15 mins
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Servings
4
-
Calories
678 kcal
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Course
Main Course
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Cuisine
Greek
Oven Baked Chicken and Rice
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This delicious Oven Baked Chicken and Rice is an easy casserole recipe that you can prepare in 10-minutes and have on the table in an hour.
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Ingredients
For the chicken & marinade / sauce
- 6 bone in skin on chicken thighs
- juice of one lemon
- 1/4 cup olive oil
- 1 tbsp dijon or yellow mustard
- 1 tbsp dried oregano
- 3 garlic cloves, pressed
- 1 1/2 tsp salt
- 1/2 tsp pepper
For the rice
- 1-2 tbsp olive oil
- 3 garlic cloves, minced
- 1 small yellow onion, diced
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp dried oregano
- 1 cup basmati rice
- 2 1/2 cups chicken broth
Toppings
- 2 tbsp fresh minced parsley
- 2 tbsp fresh minced dill
- 1 cup halved baby tomatoes
- 1/2 cup cubed feta cheese
Instructions
- Make the marinade: whisk together the lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt and pepper.
- Add the chicken to a bowl and add ¼ cup of the marinade (put the rest of the marinade aside). Toss the chicken to coat it and let sit for 15-30 minutes.
- Preheat the oven to 350F.
- Add 1-2 tablespoons of olive oil to an oven safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs skin side down. Cook until the skin is golden brown, about 5-7 minutes. Flip the chicken and cook for another 5 minutes and then remove the chicken to a plate or bowl and set aside.
- Add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper and dried oregano. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.
- Stir in the chicken broth and bring to a simmer. Once simmering, add the chicken back in over top of the rice and any juices from the plate / bowl back to the pan as well.
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until cooked through to 165F, about 30-35 minutes.
- Once the chicken is cooked through, remove from the oven and fluff the rice a bit with a fork.
- Serve topped with fresh dill, fresh parsley, baby tomatoes and cubed feta cheese and drizzle over the rest of the marinade.
Notes
- Serve this recipe with your favourite vegetable side or one of our salad's like the Maroulosalata aka my Mama's Salad
- If you love one pan meals, try our Greek Chicken and Lemon Potatoes or Sheet Pan Greek Meatballs & Lemon Potatoes
Nutrition Information
Show Details
Calories
678kcal
(34%)
Carbohydrates
20.5g
(7%)
Protein
38g
(76%)
Fat
49.6g
(76%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
8.5g
Monounsaturated Fat
24.5g
Cholesterol
222.2mg
(74%)
Sodium
1897.5mg
(79%)
Fiber
1.5g
(6%)
Sugar
3.9g
(8%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 20.5g | 7% |
| Protein | 38g | 76% |
| Fat | 49.6g | 76% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8.5g | 50% |
| Monounsaturated Fat | 24.5g | 123% |
| Cholesterol | 222.2mg | 74% |
| Sodium | 1897.5mg | 79% |
| Fiber | 1.5g | 6% |
| Sugar | 3.9g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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