Easy Dump-and-Bake Greek Chicken & Rice — Lemon, Oregano, One-Pan Meal
This easy one-pan Greek chicken and rice dish is bursting with lemon and oregano flavors. Simply dump all ingredients into a baking dish, bake, and enjoy a delicious and hassle-free meal.
Equipment
- 9x13 inch baking dish
- aluminum foil
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1.5 cups long-grain white rice
- 3 cups low-sodium chicken broth or stock
- 1/4 cup Juice of 1 large lemon
- Zest of 1 large lemon
- 2 tsp dried oregano
- 4 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Optional Garnishes
- 1/2 red onion, thinly sliced
- Fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a 9x13 inch baking dish, combine rice, broth, lemon juice, zest, oregano, garlic, olive oil, salt, and pepper; stir well.
- Arrange chicken thighs on top of the rice mixture, partially submerging them, and scatter sliced red onion around if using.
Baking
- Tightly cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove foil and continue to bake for 5-10 minutes, or until chicken reaches 165°F (74°C) and rice is tender.
Serving
- Let the dish rest for 5-10 minutes, then garnish with fresh parsley if desired before serving.
Notes
For best results, rinse the rice thoroughly before use to prevent stickiness. Adjust salt and pepper to your taste, and feel free to add other herbs like dill for variations.