One-Pan Baked Mediterranean Chicken & Rice Recipe With Caramelized Lemons by Jan Mostrom

I really enjoy cooking and even more so when I can assemble everything in one pot and pop it into the oven for easy serving and cleanup! This one-pan Mediterranean chicken and rice includes the tangy addition of caramelized lemons, which adds such a beautiful dimension of flavor to the chicken recipe.

To make this easy baked chicken recipe you will need the following ingredients from your fridge and pantry: bone-in, skin-on chicken thighs, dried oregano, crushed red pepper flakes, extra-virgin olive oil, fresh lemons, Castelvetrano or kalamata olives, fresh garlic, shallots or an onion, long-grain rice, chicken broth and optional fresh parsley for serving.

While you wait for the juicy chicken and lemony rice to cook, you can easily cook some broccoli or other vegetable to serve alongside. Serve this high-protein chicken for dinner with whatever side dish you like.

While you enjoy this tasty chicken, read about the health benefits of protein and the health benefits of lemon.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds)
• 2 teaspoons dried oregano (divided)
• crushed red pepper flakes, to taste
• 2 tablespoons extra virgin olive oil
• 2 lemons
• 1 cup pitted Castelvetrano olives or kalamata olives, roughly chopped
• 6 garlic cloves, minced
• 2 medium shallots or 1/2 large onion, minced
• 1 1/2 cups long-grain white rice, rinsed
• 3 cups chicken broth
• 1/4 cup roughly chopped fresh parsley, for serving (optional)

Here's how to make it: 

1. Place a dutch oven on the stove over medium high with 2 tablespoons of olive oil. Pat your chicken dry with a paper towel and season the chicken with 1 teaspoon each of salt, black pepper, oregano and a pinch of crushed red pepper flakes. Place chicken gently, skin side down, in the dutch oven oven. Cook for 5 minutes without moving the thighs. Remove the chicken from the dutch oven and set on a plate to the side.
   
2. While the chicken cooks, wash and slice the lemons into 1/4-inch slices. Add the lemon slices to the dutch oven once the chicken is removed and cook until soft and caramelized, about 2 minutes. Remove from the pot and set to the side.
   
3. Reduce heat under the dutch oven to medium-low and add the olives, garlic, shallot and 1 teaspoon each of salt, black pepper and dried oregano. Stir and scrape the bottom for 2 to 3 minutes.
   
4. Turn the stove up to high and add the rice and broth. Stir to mix rice around, cover and bring to a boil, about 5 to 6 minutes.
   
5. Turn heat off and add back the chicken thighs, skin side up, and then place the lemon slices on top of the chicken. Cover pot and place in a preheated 400-degree F oven and cook for 25 to 30 minutes, or until the chicken and rice are cooked. Chicken is cooked when it reaches 165 degrees F internal temperature.
   
6. Serve the chicken over the cooked rice with a squeeze of lemon and a sprinkle of parsley, if desired. Store any leftover chicken and rice in an airtight container in the fridge and reheat in the microwave.
   
   

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