Mediterranean Diet Roasted Chicken Rice

Savor the vibrant flavors of the Mediterranean with this Mediterranean Diet Roasted Chicken Rice recipe—a one-skillet meal that's as delicious as it is nutritious. Juicy, bone-in chicken thighs are marinated in a fragrant blend of lemon, garlic, rosemary, and thyme, then seared to golden perfection before being nestled into a bed of seasoned rice. Simmered in chicken broth and infused with the tangy sweetness of cherry tomatoes, the briny punch of kalamata olives, and the mellow richness of red onions, every bite is a celebration of balanced Mediterranean flavors. With just 20 minutes of prep time and ingredients like extra virgin olive oil and fresh herbs, this dish is light, wholesome, and easy to make. Perfect for busy weeknights or an impressive dinner, this Mediterranean-inspired recipe is sure to become a family favorite.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces chicken thighs (bone-in, skin-on)
• 3 tablespoons extra virgin olive oil
• 1 whole lemon
• 4 minced garlic cloves
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 1 cup long-grain rice
• 2 cups chicken broth
• 1 cup cherry tomatoes
• 0.5 cup kalamata olives
• 1 medium, sliced red onion
• 0.25 cup fresh parsley

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

In a small bowl, combine 2 tablespoons of olive oil, juice and zest from the lemon, minced garlic, rosemary, thyme, sea salt, and black pepper.

Step 3

Place the chicken thighs in a large bowl or shallow dish, pour the marinade over the chicken, and massage it into the meat. Allow it to marinate for about 15 minutes.

Step 4

Add the remaining tablespoon of olive oil to a large ovenproof skillet over medium-high heat. Once hot, sear the chicken thighs skin-side down for about 5 minutes until the skin is golden and crispy. Flip and sear for another 2 minutes.

Step 5

Remove the chicken from the skillet and set aside. Add the rice to the skillet, stirring to coat with the oil and any drippings from the chicken, for about 1-2 minutes.

Step 6

Pour in the chicken broth, and add the cherry tomatoes and sliced red onion to the rice. Stir to combine, then nestle the chicken thighs evenly into the rice mixture.

Step 7

Transfer the skillet to the preheated oven and bake uncovered for about 25 minutes or until the chicken is cooked through and the rice is tender.

Step 8

During the last 5 minutes of cooking, add the kalamata olives to the skillet.

Step 9

Once removed from the oven, let the dish rest for 5 minutes. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(1810.7g)

Amount per serving	% Daily Value*
Calories	2333.3

Total Fat 166.4g	0%
Saturated Fat 36.4g	0%
Polyunsaturated Fat 0.1g
Cholesterol 486mg	0%
Sodium 5380.2mg	0%
Total Carbohydrate 95.0g	0%
Dietary Fiber 15.4g	0%
Total Sugars 12.3g
Protein 124.8g	0%

Vitamin D 0IU	0%
Calcium 354.2mg	0%
Iron 15.5mg	0%
Potassium 2401.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.0%

Protein: 21.0%

Carbs: 16.0%