Oven Baked Chicken and Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Additional Time
15 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
678 kcal
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Course
Main Course
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Cuisine
Greek
Oven Baked Chicken and Rice
Description
Oven Baked Chicken and Rice brings together bone-in, skin-on chicken thighs coated in a marinade of lemon juice, olive oil, Dijon mustard, oregano, garlic, salt, and pepper. The chicken is first seared skin-side down for a golden crust, then combined with basmati rice sautéed with garlic, onion, and dried oregano. The dish bakes in the oven with chicken broth, allowing the rice to absorb the savory, herbed liquid while the chicken finishes cooking, resulting in tender meat and fluffy rice.
The finished dish offers a contrast between crispy chicken skin and soft, flavorful rice beneath, complemented by fresh herbs like parsley and dill, halved baby tomatoes for a juicy pop, and cubed feta cheese that adds a mild salty creaminess. This assembly lends itself well to serving with your choice of vegetables or a fresh salad for a complete meal.
The recipe’s method supports marinating the chicken briefly to infuse flavor, and cooking in one pan saves cleanup. The addition of fresh herbs and feta at the end refreshes the hearty dish, offering balance and color. The notes highlight pairing the recipe with various vegetable sides or salads to round out the meal experience.
Ingredients
For the chicken & marinade / sauce
- 6 chicken thighs bone in, skin on
- juice lemon of one
- 1/4 cup olive oil
- 1 tbsp Dijon mustard or yellow mustard
- 1 tbsp oregano dried
- 3 garlic cloves, pressed
- 1 1/2 tsp salt
- 1/2 tsp black pepper
For the rice
- 1-2 tbsp olive oil
- 3 garlic cloves, minced
- 1 yellow onion small, diced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp oregano dried
- 1 cup basmati rice
- 2 1/2 cups chicken broth
Toppings
- 2 tbsp parsley fresh, minced
- 2 tbsp dill fresh minced
- 1 cup baby tomato halved
- 1/2 cup feta cheese cubed
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
- Marinate the chicken for at least 15-30 minutes to develop flavor before cooking.
- Sear chicken skin-side down to achieve a golden, crispy texture before baking.
- Serve alongside fresh vegetable sides or salads like Maroulosalata for balance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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