Description
A one-pan Mediterranean dish with tender chicken thighs, herbed rice, olives, tomatoes, and aromatic spices baked to perfection. Flavorful, balanced, and ready in under an hour.
Ingredients
Bone-in skin-on chicken thighs 1.5 lbs
Medium-grain rice 1 cup
Kalamata olives 1/2 cup, pitted
Dried oregano 1 tsp, Mediterranean blend
Cherry tomatoes 1 cup, halved
Red onion 1 small, diced
Garlic 2 cloves, minced
Smoked paprika 1 tsp
Chicken broth 1 1/2 cups
Parsley 1 tbsp, chopped for garnish
Salt and pepper to taste
Instructions
Preheat oven to 400°F (200°C). Line a baking dish with parchment paper.
Toss chicken thighs with olive oil, oregano, paprika, salt, and pepper.
In a skillet, sauté red onion, garlic, and halved tomatoes until softened.
Add rice to skillet, stir to coat, then transfer mixture to baking dish.
Nestle chicken thighs over rice, scatter olives, and pour chicken broth.
Bake 40-45 minutes until rice is tender and chicken registers 165°F (74°C).
Rest for 5-10 minutes on baking sheet. Garnish with parsley before serving.
Notes
Marinate chicken for at least 2 hours for deeper flavor
Use day-old rice for firmer texture
Distribute olives evenly for balanced bites
Top with lemon wedges for fresh citrus brightness
Stir rice mixture after transferring to dish for even cooking
Avoid overcooking chicken to prevent dryness
Fresh rice may become gummy if not dried
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg