Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 6-8 boneless, skinless chicken thighs (about 1.5 lbs / 680g)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, cored, seeded and chopped (about 1 cup)
  • 1 yellow bell pepper, cored, seeded and chopped (about 1 cup)
  • 1 cup long-grain rice, rinsed (200g)
  • 2 cups chicken broth (475 ml)
  • 1/2 cup water (120 ml)
  • 1/4 cup fresh lemon juice (60 ml)
  • 1 lemon, cut into wedges
  • 1/2 cup pitted Kalamata olives, halved
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons chopped fresh parsley or dill for garnish

Instructions:

  1. Preheat oven to 400°F (200°C). In a large bowl, toss the chicken thighs with olive oil, oregano, thyme, garlic powder, red pepper flakes (if using), salt, and pepper. Ensure chicken is evenly coated.
  2. Heat the remaining olive oil in the oven-safe skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more, until fragrant.
  3. Add the chopped bell peppers to the skillet and cook for another 3-5 minutes, until slightly softened.
  4. Add the rinsed rice to the skillet and cook, stirring constantly, for 1 minute to lightly toast the rice. This helps prevent it from becoming mushy.
  5. Pour in the chicken broth, water, and lemon juice. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Arrange the chicken thighs evenly over the rice. Tuck the lemon wedges around the chicken.
  6. Transfer the skillet to the preheated oven and bake for 35-40 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove the skillet from the oven and let it rest for 5-10 minutes before serving.
  8. Stir in the Kalamata olives (if using). Sprinkle with feta cheese (if using) and fresh parsley or dill before serving.