Mediterranean Lemon Herb Chicken and Rice
One-pot Mediterranean chicken with fragrant herbs, lemon, and rice. Easy weeknight dinner with bold flavors ready in under an hour.
Ingredients
- 2 lbs chicken thighs, bone-in skin-on
- 1.5 cups long grain rice
- 3 cups chicken broth
- 1 lemon, zested and juiced
- 1/4 cup olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup kalamata olives
- 1 cup cherry tomatoes
- 1/2 cup fresh parsley, chopped
- Salt and pepper to taste
- 1/2 cup crumbled feta
Instructions
Season chicken thighs with salt, pepper, oregano, and thyme
Heat olive oil in large Dutch oven over medium-high heat, brown chicken skin-side down for 5 minutes, then flip and brown 3 minutes more, remove and set aside
Add onion to same pot, cook 4 minutes until softened, add garlic and cook 1 minute
Stir in rice, coating with aromatics for 2 minutes
Add chicken broth, lemon juice, and half the lemon zest, bring to boil
Nestle chicken thighs back into pot, add olives and tomatoes
Cover and simmer 25 minutes until rice is tender and chicken is cooked through
Remove from heat, let stand 5 minutes, then garnish with parsley, remaining lemon zest, and feta
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