Mediterranean Chicken and Rice: One-Pan Delight

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese provides a similar tangy flavor with fewer calories.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken

Chicken breast is leaner, while bone-in chicken is often less expensive.

In a large mixing bowl, combine the juice of 2 lemons, plain yogurt, Dijon mustard, minced garlic, dried oregano, dried thyme, salt, and pepper. Add the chicken thighs, toss well, cover, and refrigerate for 2 to 12 hours.

Preheat your oven to 350°F (180°C).

In a large ovenproof pan or Dutch oven on medium-high heat, add 2 tablespoons of olive oil. Add chicken thighs skin-side down and cook until the skin is golden brown, about 7 minutes on each side. Remove chicken thighs and set aside, keeping the leftover marinade for later.

To the same pan, add the finely diced onion and oregano, and sweat as you stir. Once the onion is soft, add minced garlic, chopped spinach, and grated carrot. Season with salt and pepper. Add the remaining marinade and then the rinsed rice. Mix well until nicely coated.

Pour in the chicken stock, stir, add the bay leaf, mix well, and bring to a simmer.

Place the chicken thighs on top of the rice, keeping the skins exposed. Cover with a lid and place in the oven to bake for 20 minutes at 350°F (180°C).

Remove the lid, return the skillet to the oven, and bake for an additional 10-15 minutes or until the chicken and rice are cooked. Optionally, place under the broiler for extra crispy skin.

Allow the chicken and rice to rest for 5 to 10 minutes before serving, fluffing up the rice with a fork.

Garnish with chopped parsley and grilled lemon slices.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens