Greek Lemon Chicken with Rice & Greek Salad

Marinated lemon-oregano chicken thighs baked with lemon rice and a classic Greek salad.

Prep
25 minutes (plus 1–8 hours marinating)
Cook
45 minutes
Serves
4

Ingredients

Greek lemon chicken

  • 8 bone-in, skin-on chicken thighs
  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons Dijon mustard
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

Greek lemon rice

  • 1 cup basmati rice
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1 cup low-sodium chicken broth
  • Pinch of salt
  • 1 large handful fresh parsley, chopped
  • 1 teaspoon dried dill

Greek salad

  • 1 English cucumber, sliced
  • 1 green bell pepper, chopped
  • 2 cups cherry tomatoes, halved
  • 5 oz feta cheese, cubed
  • ⅓ cup thinly sliced red onion
  • ⅓ cup Kalamata olives
  • ⅓ cup fresh mint leaves

Greek salad dressing

  • ¼ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper

Method

  1. Before lunch (recommended): Marinate the chicken. In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper. Add the chicken thighs and coat evenly. Cover and refrigerate for 1–8 hours.
  2. Prepare the salad dressing. Whisk together the olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper. Refrigerate until dinner. Since many of the ingredients overlap with the chicken marinade, making both at the same time saves effort.
  3. At dinner: Preheat the oven to 350°F.
  4. Bake the chicken. While the rice cooks, arrange the marinated chicken in a baking dish and pour the remaining marinade over the top.
  5. Add in the rice, lemon juice, chicken broth, and a pinch of salt.
  6. Bake for 40–45 minutes, or until the chicken reaches an internal temperature of 165°F.
  7. Prepare the salad. In a large bowl, combine the cucumber, bell pepper, tomatoes, feta, red onion, olives, and mint. Toss gently with the prepared dressing just before serving.
  8. Remove the rice and broil the chicken for 2 more minutes.
  9. Once the rice is finished, fluff with a fork, then stir in the parsley, dried dill, and lemon zest.
  10. Serve. Plate the Greek lemon chicken alongside the lemon rice and Greek salad. Spoon some of the pan juices from the chicken over the rice for extra flavor.

Notes

  • Preparing the chicken marinade and salad dressing together at lunch is an easy time-saver since they share garlic, olive oil, Dijon mustard, and herbs.
  • Letting the rice rest for 10 minutes before fluffing produces a lighter, fluffier texture.
  • The chicken pan juices are excellent spooned over the lemon rice before serving.

Nate's Favorite Recipes