Greek Chicken with Lemon Rice and Tomatoes is a flavorful Mediterranean-inspired meal featuring tender seasoned chicken, bright lemon-infused rice, and juicy roasted tomatoes. This wholesome dish combines fresh ingredients and vibrant flavors for an easy yet satisfying dinner.
Total Time:1 hour 5 minutes
Yield:4 servings
Ingredients
Boneless, skinless chicken thighs or chicken breasts
Olive oil
Garlic, minced
Lemon juice
Lemon zest
Dried oregano
Salt
Black pepper
Long-grain rice
Chicken broth
Cherry tomatoes or grape tomatoes
Fresh parsley
Feta cheese (optional)
Instructions
Preheat the oven to 400°F (200°C).
In a bowl, combine olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper.
Coat the chicken thoroughly with the marinade and let it sit for at least 15 minutes.
Arrange the chicken in a baking dish and scatter the tomatoes around it.
Bake for 25 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken cooks, prepare the rice according to package instructions using chicken broth instead of water.
Stir additional lemon juice and lemon zest into the cooked rice.
Remove the chicken from the oven and let it rest for several minutes.
Serve the chicken over the lemon rice and top with roasted tomatoes.
Garnish with fresh parsley and feta cheese if desired.
Notes
Use bone-in chicken thighs for extra flavor.
Add spinach, zucchini, or bell peppers to the baking dish.
Substitute brown rice, quinoa, or cauliflower rice if preferred.
Add olives for a more traditional Greek-inspired flavor.
Fresh dill pairs well with the parsley.
Store leftovers in the refrigerator for up to 4 days.
Freeze portions in airtight containers for up to 3 months.
Reheat with a splash of broth to keep the rice moist.
