If weeknight dinners feel like a juggling act, this one hands most of the work to the oven. Chicken thighs soak up a garlicky lemon and oregano marinade, then bake on a bed of rice with zucchini, cherry tomatoes and olives, all in the same dish.
The rice cooks in the chicken stock and the lemony juices, so it comes out fragrant and full of flavour instead of plain. Finish it with crumbled feta, a spoonful of yoghurt and fresh herbs, and dinner is on the table.
It serves four and takes about an hour and ten minutes, but most of that is the oven doing its thing while you get on with the evening.
Why this dinner works
One dish means one thing to wash up. Everything goes into the tray, the foil goes on, and the oven takes it from there.
The marinade does a lot with simple pantry staples. Lemon zest and juice, garlic, oregano, paprika and thyme give the chicken that classic Greek flavour, and whatever's left in the bowl gets poured over the tray to flavour the rice as well.
Baking it covered first, then uncovered, gets you the best of both. The rice steams until tender under the foil, then the chicken turns golden once it comes off.
It's also a balanced plate in one go: protein from the chicken, carbohydrates from the rice, and veggies baked right in. It's family-friendly too, with nothing fussy or spicy, so it works for the kids as well as for you.
Quick Glance
- Total time: 1 hour 10 minutes
- Serves: 4
- Meal: Dinner
- Dietary notes: Gluten free. Dairy free if you leave off the feta and yoghurt.
Ingredients
For the tray
- 1 cup jasmine rice, rinsed
- 1 3/4 cups chicken stock
- 6 chicken thighs (boneless or bone-in)
- 1 small red onion, sliced
- 1 zucchini, chopped
- 1 cup cherry tomatoes
- 1/2 cup olives (optional)
For the marinade
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- Zest of 1 large lemon (about 1 tablespoon)
- Juice of 1 large lemon (about 4 tablespoons)
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper, to taste
To serve
- Crumbled feta (optional)
- Yoghurt
- Fresh herbs
Materials / utensils
- Large baking dish or tray
- Small bowl
- Foil
Step-by-step method
- Preheat the oven to 200C.
- In a bowl, combine the garlic, lemon zest and juice, oregano, paprika, thyme, olive oil, salt and pepper. Add the chicken and toss to coat, then set aside while you prepare the tray.
- Add the rinsed rice, chicken stock and zucchini to a large baking dish or tray. Stir gently to combine and spread it out evenly.
- Place the marinated chicken on top of the rice and pour over any remaining marinade. Scatter over the cherry tomatoes and olives.
- Cover tightly with foil and bake for 35 minutes.
- Remove the foil and bake for a further 30 minutes, or until the chicken is golden and cooked through and the rice has absorbed the liquid.
- Let it rest for 5 minutes, then gently fluff the rice around the chicken. Top with feta, yoghurt and fresh herbs, and serve.
Tips and swaps
- Rinse the rice until the water runs mostly clear. It helps the grains cook up fluffy rather than gluggy.
- Make sure the foil is sealed tightly around the edges so the steam stays in and the rice cooks evenly.
- Bone-in thighs may need a little longer in the oven than boneless, so check they're cooked through before serving.
- Short on time? Marinate the chicken in the morning and keep it covered in the fridge until you're ready to bake.
- No zucchini? Capsicum or eggplant work well in its place.
- Check your chicken stock is gluten free if you're cooking for someone who needs it to be.
- For dairy free, skip the feta and use a dairy-free yoghurt, or finish with an extra squeeze of lemon instead.
- Leftovers keep in an airtight container in the fridge for up to 3 days. Cool them quickly and reheat until piping hot.
FAQs
Can I use chicken breast instead of thighs?
You can, but thighs stay juicier through the long bake. If you use breast, check it a little earlier so it doesn't dry out.
Can I use brown rice?
We'd stick with jasmine for this one. Brown rice needs more liquid and a longer cooking time, so the timings in the recipe won't match.
Can I prep it ahead?
Yes. Marinate the chicken and chop the veggies earlier in the day, then assemble the tray just before it goes in the oven.
Is it suitable for kids?
It's a mild, family-friendly dinner with nothing spicy. Leave the olives on the side for little ones who aren't fans.
What can I serve with it?
It's a full meal as is, but a simple green salad or extra steamed greens on the side make it go even further.
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