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5.0 from 45 votes

Oven Baked Chicken and Rice

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.

Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
1 hr 15 mins
Servings: 4
Calories: 678 kcal
Course: Main Course
Cuisine: Greek

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

    Cup of Yum
  1. Make the marinade: whisk together the lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt and pepper.
  2. 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.
  3. Preheat the oven to 350F.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Once the chicken is cooked through, remove from the oven and fluff the rice a bit with a fork.
  9. 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

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

% 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.