Greek Chicken and Rice Bake
This one-pan wonder is super easy to put together, making it a good weeknight meal option. Flavorful and gluten-free, zesty chicken pieces come together with an insanely flavorful rice pilaf that tastes even better the next day. Serve with some quick roasted carrots or green beans for a well-rounded, delicious meal.
PREP TIME: 10 minutes
COOK TIME: 1 hours 0 minutes
For the chicken seasoning:
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried Greek oregano
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound bone-in, skin on chicken thighs or drumsticks
1 medium yellow onion, chopped
2 cloves garlic, chopped
1 lemon, sliced
2 tablespoons butter
1 1/2 cups long grain white rice
3 cups chicken or vegetable stock (we like Kitchen Basics brand)
Chopped fresh parsley, for garnish (optional)
Preheat your oven to 350 F.
Make the chicken seasoning by combining all ingredients in a small bowl. Rub the chicken pieces on all sides with the seasoning; refrigerate until ready to use.
Add onion and garlic to a glass baking dish along with butter. Cook for 10 minutes, until onions begin to soften and brown and garlic becomes fragrant.
Remove baking dish from oven and add rice and stock; stir to combine. Place chicken pieces over rice. Cover with foil and bake for 30 minutes. Remove foil and bake for another 20 minutes or until rice has absorbed all liquid and chicken juices run clear. Remove from oven and let stand for about 5 minutes before garnishing with parsley and serving.