Mediterranean Chicken and Rice Bake


Mediterranean flavors are one of my family’s favorite flavors. The brightness of the lemon, the tang of the garlic and the spiciness of the oregano all combined together are delicious. I am generally not a fan of drumsticks and thighs but our supermarket had them on sale recently for $.49 a pound. I bought about 20 pounds of them. I am not going to pass up a sale like that on meat. I will figured I would find a way to use them so that we will all eat the thighs and drumsticks.

The perfect occasion arose the other night when I had some time to marinade the chicken mid-day and mix together the rice and take the time to give it a quick browning.


This is a flavorful dish that is super simple to make.  I used long grain brown rice in making this dish. My daughter is NOT a fan of rice but even she ate some of this. The meat was juicy and perfectly cooked.

I served this with a side of steamed broccoli and a green side salad.

Tip: You can use chicken breasts or skinless thighs and drumsticks but the meat and dish will not be as juicy and flavorful.  If you prefer your meat skinless I cooked the dish with the skin intact and then everyone just stripped the skin off the meat before eating it.


Mediterranean Chicken and Rice

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 2 lbs. drumstick or thighs
  • 6 tablespoons fresh lemon juice, zest from two lemons
  • 1 tablespoon dried oregano
  • 6 cloves garlic, minced
  • sprinkle of salt


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 1 1/2 cups long grain brown rice
  • 2 3/4 cups chicken stock
  • 1 tablespoon dried oregano
  • salt and pepper
  • 2 tablespoons olive oil for frying onions and chicken


  1. Mix chicken, lemon juice, lemon zest,oregano, garlic and salt in a Ziploc bag at least 1 hour prior to making dish.
  2. When ready to cook chicken and rice preheat oven to 350 degrees. Have a 13 x 9 casserole dish ready to make the dish.
  3. In casserole dish mix rice, chicken stock, dried oregano and salt and pepper until well blended.
  4. In a skillet over medium heat cook onion with 1 tablespoon of oil until it starts to turn translucent. Add 2 cloves of minced garlic and allow it to cook for 1-2 minutes until it becomes fragrant.
  5. Scrape the onions and garlic into the rice and stir.
  6. Return skillet to stove top and add 1 tablespoon of olive oil. Allow oil to heat before adding chicken a few piece at a time. Brown the chicken on both sides 3-4 minutes per side. Once the chicken is browned place it on top of the rice.
  7. Once all the chicken has been cooked place the rest of the marinade in the skillet and simmer for a few minutes before pouring it over the chicken.
  8. Cover the casserole dish with aluminum foil and bake for 35 minutes. Remove the foil and allow to bake for 10-15 more minutes until the rice and chicken fully cooked.
  9. Remove dish from oven and allow to rest for 5 minutes before serving.


8 Comments Add yours

  1. ginasjoys says:

    Sure looks and sounds tasty! It’s on my list of ‘to make’.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! We liked it hope you do too!


  2. Deb says:

    This looks amazing. Definitely worth a try. Thanks for sharing.

    Liked by 1 person

    1. koolaidmoms says:

      Thank you!

      Liked by 1 person

  3. This sounds amazing yumm


  4. I love all those flavors together too, yumm!

    Liked by 1 person

    1. koolaidmoms says:

      Thank you! My daughter thought it was a bit heavy on the oregano but everyone else liked it.

      Liked by 1 person

  5. LB says:

    Def making this!

    Liked by 1 person

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