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Dump-and-Bake Greek Chicken and Rice infused with lemon and oregano

Classic Dump-and-Bake Greek Chicken & Rice

Enjoy a delicious and easy one-pan meal with this classic dump-and-bake Greek chicken and rice. Tender chicken, fluffy rice, and a vibrant lemon-oregano flavor come together effortlessly for a satisfying dinner.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • Oven
  • 9x13 inch baking dish
  • Medium bowl
  • Large bowl or liquid measuring cup
  • Whisk
  • Aluminum foil

Ingredients
  

Main Ingredients

  • 1.5 - 2 lbs boneless, skinless chicken thighs or breasts cut into 1.5-inch pieces
  • 1.5 cups long-grain white rice e.g., Basmati or Jasmine, uncooked
  • 3 cups low-sodium chicken broth
  • 1 large lemon juiced and zested
  • 1/4 cup extra virgin olive oil
  • 4 garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme optional
  • 1 teaspoon kosher salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 cup cherry tomatoes halved (optional)
  • Fresh parsley chopped (for garnish)

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  • In a medium bowl, toss the chicken with 1 tablespoon olive oil, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  • In a large bowl or liquid measuring cup, whisk together chicken broth, lemon juice, remaining olive oil, minced garlic, remaining oregano, thyme (if using), remaining salt, and remaining black pepper; add the lemon zest.

Assembly and Baking

  • Spread the uncooked rice evenly in the prepared baking dish, then arrange the seasoned chicken pieces over the rice and scatter halved cherry tomatoes (if using) around the chicken.
  • Carefully pour the broth mixture evenly over the rice, chicken, and tomatoes.
  • Tightly cover the baking dish with aluminum foil and bake for 35 minutes.
  • Remove the foil, gently stir the rice, and continue baking uncovered for another 15-20 minutes until the liquid is absorbed, the rice is tender, and the chicken is cooked through and lightly golden.
  • Remove from the oven and let it rest for 5-10 minutes, then garnish with fresh parsley before serving.

Notes

For extra flavor, you can marinate the chicken for 30 minutes in the seasoned olive oil before baking. Ensure the baking dish is tightly covered with foil for the initial baking phase to steam the rice effectively.