Lemon-Oregano Chicken Rice Bake

Juicy chicken thighs bake over lemony spinach rice in one family-size pan with a feta finish.

Serves: 6   Prep: 20 minutes   Cook: 55 minutes

Ingredients

• 2 pounds boneless skinless chicken thighs
• 2 tablespoons extra-virgin olive oil, divided
• 2 lemons
• 3 garlic cloves, minced
• 2 teaspoons dried oregano, divided
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt, divided
• 1 small yellow onion, diced
• 1 1/2 cups long-grain white rice
• 3 cups low-sodium chicken broth
• 3 cups baby spinach, chopped
• 1/2 cup crumbled feta
• 1/4 cup chopped parsley

Instructions

1. Heat the oven to 375°F. Toss the chicken with 1 tablespoon olive oil, the zest and juice of 1 lemon, half the garlic, 1 teaspoon oregano, paprika, and 1/2 teaspoon salt.
2. Warm the remaining oil in a deep oven-safe 12-inch skillet or 9-by-13-inch baking dish on the stovetop. Cook the onion for 4 minutes. Stir in the remaining garlic, rice, oregano, and salt for 1 minute.
3. Add the broth and spinach and bring to a simmer. Arrange the chicken and any marinade over the rice.
4. Cover tightly and bake for 35 minutes. Uncover and bake 15 to 20 minutes longer, until the chicken reaches 165°F and the rice is tender. Add a splash of hot broth if the rice needs more time.
5. Rest for 10 minutes. Fluff the rice around the chicken and finish with feta, parsley, and wedges from the remaining lemon.

Prep ahead

• Season the chicken and chop the onion up to 24 hours ahead.

Easy swaps

• Use boneless chicken breasts, checking early to prevent overcooking.
• Use vegetable broth and chickpeas for a meatless rice bake; begin checking the rice after 35 minutes.

Storage and reheating

Refrigerate cooled chicken and rice within 2 hours and use within 3 days. Reheat with a spoonful of water until steaming hot.