Oven Baked Chicken and Rice
Ingredients
The chicken and marinade
-
6
pieces
bone-in skin-on chicken thighs
-
1
unit
lemon (juice)
-
¼
cup
olive oil
-
1
tbsp
dijon or yellow mustard
-
1
tbsp
dried oregano
-
3
cloves
garlic (pressed)
-
1½
tsp
salt
-
½
tsp
pepper
The rice
-
1-2
tbsp
olive oil
-
3
cloves
garlic (minced)
-
1
small
yellow onion (diced)
-
½
tsp
salt
-
¼
tsp
pepper
-
½
tsp
dried oregano
-
1
cup
basmati rice
-
2½
cups
chicken broth
Toppings
-
2
tbsp
fresh minced parsley
-
2
tbsp
fresh minced dill
-
1
cup
halved baby tomatoes
-
½
cup
cubed feta cheese
Instructions
- Prepare the marinade by whisking together lemon juice, olive oil, dijon mustard, dried oregano, pressed garlic, salt, and pepper.
- Add chicken thighs to a bowl, pour in ¼ cup of the marinade, toss to coat, and let sit for 15-30 minutes.
- Preheat the oven to 350°F.
- Heat 1-2 tablespoons of olive oil in an oven-safe skillet over medium-high heat, then add the chicken thighs skin side down and cook until golden brown, about 5-7 minutes.
- Flip the chicken and cook for another 5 minutes, then remove and set aside.
- In the same pan, add diced onion and cook for 2-3 minutes until softened, then add minced garlic, salt, pepper, and dried oregano, cooking until fragrant.
- Stir in the rice, coating it well with the oils in the pan.
- Add chicken broth and bring to a simmer, then place the chicken back on top of the rice along with any juices.
- Cover the skillet and bake in the oven until the chicken reaches 165°F, about 30-35 minutes.
- Once cooked, fluff the rice with a fork and serve topped with fresh dill, parsley, baby tomatoes, feta cheese, and the remaining marinade.
Nutrition Facts (estimated)
Servings
4
Calories
678
Total fat
49.6g
Total carbohydrates
20.5g
Total protein
38g
Sodium
1897.5mg
Cholesterol
222.2mg
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