👩🍳 Instructions
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1
Pat chicken thighs dry. In a large bowl, whisk together olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Add chicken, coating thoroughly. Marinate at room temperature for 15-20 minutes, or refrigerate for up to 2 hours. Preheat oven to 400°F (200°C).
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2
On a large, rimmed baking sheet, spread rinsed rice evenly. Pour chicken broth or water over the rice. Arrange bell pepper, cherry tomatoes, and red onion around the rice.
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3
Place marinated chicken thighs, skin-side up, on top of the vegetables and rice. Drizzle any remaining marinade over the chicken and veggies. Roast for 30-35 minutes, or until chicken internal temperature reaches 165°F (74°C) and rice is tender. For crispier skin, broil for the last 3-5 minutes, watching closely.
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4
Remove from oven, loosely tent with foil, and let rest for 5-10 minutes. Sprinkle generously with crumbled feta cheese and fresh parsley or dill before serving.
💡 Notes
For quicker prep, use boneless, skinless chicken thighs (adjusting cook time to 20-25 minutes). If rice is still firm, add a splash of broth, cover tightly with foil, and return to oven for 5-10 minutes. Store leftovers in an airtight container for 3-4 days.
🥗 Nutrition (per serving)
Calories
520 kcal
Protein
38g
Total Fat
25g
Saturated Fat
7g
Carbs
38g
Fiber
4g
Sugar
6g
Sodium
750mg
Cholesterol
120mg
