Baked Greek Chicken with Lemon and Dill Rice

Why Make This Recipe

Baked Greek Chicken is a delicious and healthy meal that brings the flavors of Greece right to your kitchen. This dish is perfect for family dinners or gatherings with friends. The chicken is marinated in a blend of yogurt, garlic, and herbs, making it tender and flavorful. Paired with lemon and dill rice, it’s a complete meal that’s satisfying and nutritious.

How to Make Baked Greek Chicken

Creating Baked Greek Chicken is easier than you might think. Here’s how to do it:

Ingredients

1.2 kg (2 lb 10 oz) bone-in chicken thighs (skin on or off)
2 tsp sea salt flakes
½ tsp cracked black pepper
1 tbsp freshly minced garlic
2 tsp sweet paprika
2 tsp dried oregano
½ cup (125 g) plain Greek yogurt
¼ cup (60 ml) extra-virgin olive oil
Juice of 1 lemon
¼ cup (60 ml) water
2 tbsp extra-virgin olive oil
1 brown onion, finely diced
1 tsp freshly minced garlic
2 cups (400 g) basmati rice, washed and drained
Juice and zest of 1 lemon
2 cups (500 ml) chicken stock
½ tsp sea salt flakes
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped fresh dill
Lemon wedges, to serve
1 cup (250 g) plain Greek yogurt
1 Lebanese (Persian) cucumber, grated and excess juice squeezed out
1 tbsp finely chopped mint leaves
1 tbsp finely chopped fresh dill
1 tbsp lemon juice
½ tsp freshly minced garlic
½ tsp sea salt flakes
2 Lebanese (Persian) cucumbers, diced
1 cup (150 g) grape tomatoes, halved
1 small red onion, sliced
1 cup (30 g) firmly packed fresh mint, leaves picked
½ tsp salt, to season

Directions

Prepare the Chicken: In a bowl, mix the yogurt, olive oil, lemon juice, garlic, salt, pepper, paprika, and oregano. Add the chicken thighs and coat them well. Let them marinate for at least 30 minutes (or overnight in the fridge for more flavor).
Cook the Rice: In a large pot, heat 2 tablespoons of olive oil. Add the diced onion and minced garlic, cooking until soft. Stir in the washed basmati rice, lemon juice, lemon zest, chicken stock, and season with salt. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes until the rice is cooked.
Bake the Chicken: Preheat your oven to 200°C (400°F). Place the marinated chicken in a baking dish. Bake for 35-40 minutes or until the chicken is golden brown and cooked through.
Serve: Fluff the rice with a fork and garnish it with chopped parsley and dill. Serve the chicken on top of the rice, along with lemon wedges and a side of Greek salad or yogurt dip.

How to Serve Baked Greek Chicken

Baked Greek Chicken can be served warm over the lemon and dill rice. Add a fresh Greek salad or a yogurt cucumber dip on the side to enhance the Mediterranean experience. Don’t forget those lemon wedges for an extra burst of flavor.

How to Store Baked Greek Chicken

Store any leftovers in an airtight container in the fridge. They will stay fresh for about 3-4 days. You can reheat the chicken and rice in the oven or microwave when you’re ready to eat again.

Tips to Make Baked Greek Chicken

For extra tenderness, marinate the chicken thighs overnight.
Use a meat thermometer to ensure the chicken is fully cooked (internal temperature should reach 75°C or 165°F).
You can add more veggies like bell peppers or spinach to the rice for added nutrition.

Variation

Feel free to use different cuts of chicken, such as drumsticks or breasts, depending on your preference. You can also experiment with different herbs and spices like thyme or rosemary for a unique twist.

FAQs

1. Can I use boneless chicken thighs instead of bone-in?
Yes, boneless chicken thighs can be used, but they will cook faster. You may need to reduce the baking time by about 10 minutes.

2. Is this recipe gluten-free?
Yes, as long as you use gluten-free chicken stock and ensure that your other ingredients are gluten-free, this dish can be made gluten-free.

3. Can I freeze leftovers?
Yes, you can freeze the cooked chicken and rice in an airtight container for up to 3 months. Thaw it overnight in the fridge before reheating.