Mediterranean Diet Roasted Chicken Rice
Bursting with vibrant flavors, this Mediterranean Diet Roasted Chicken Rice recipe brings together tender, marinated chicken thighs, aromatic herbs, and wholesome long-grain rice into a one-skillet wonder. Infused with zesty lemon, garlic, fresh rosemary, and thyme, the chicken is first seared for golden, crispy skin before being baked to perfection atop a bed of rice simmered in rich chicken broth. Bright cherry tomatoes, briny Kalamata olives, and sweet red onions add bursts of flavor and texture, while a sprinkle of fresh parsley ties it all together. Ready in an hour, this healthy and satisfying dish is ideal for busy weeknights or special occasions. Serve it hot and pair with a crisp salad to complete your Mediterranean-inspired feast!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons extra virgin olive oil
- 1 whole lemon
- 4 minced garlic cloves
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup long-grain rice
- 2 cups chicken broth
- 1 cup cherry tomatoes
- 0.5 cup kalamata olives
- 1 medium, sliced red onion
- 0.25 cup fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, combine 2 tablespoons of olive oil, juice and zest from the lemon, minced garlic, rosemary, thyme, sea salt, and black pepper.
Place the chicken thighs in a large bowl or shallow dish, pour the marinade over the chicken, and massage it into the meat. Allow it to marinate for about 15 minutes.
Add the remaining tablespoon of olive oil to a large ovenproof skillet over medium-high heat. Once hot, sear the chicken thighs skin-side down for about 5 minutes until the skin is golden and crispy. Flip and sear for another 2 minutes.
Remove the chicken from the skillet and set aside. Add the rice to the skillet, stirring to coat with the oil and any drippings from the chicken, for about 1-2 minutes.
Pour in the chicken broth, and add the cherry tomatoes and sliced red onion to the rice. Stir to combine, then nestle the chicken thighs evenly into the rice mixture.
Transfer the skillet to the preheated oven and bake uncovered for about 25 minutes or until the chicken is cooked through and the rice is tender.
During the last 5 minutes of cooking, add the kalamata olives to the skillet.
Once removed from the oven, let the dish rest for 5 minutes. Garnish with fresh parsley before serving.
Nutrition Facts
Calories |
2333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 5380 mg | 234% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 12.3 g | ||
| Protein | 124.8 g | 250% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2402 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
