My one pan meal bonanza continues, friends! They are such a life saver, aren’t they? Who has time to do a ton of dishes? This one pan Mediterranean chicken and rice is really simple and completely flavorful. The flavors really incorporate inspiration from both of my grandmothers to whom this blog is dedicated. So that made it even more special on top of the fact that it is just so darn yummy.
I sprinkled fresh mint on top to really send it all over the top. Then I just simply plated it directly from the pan! Let me tell you, it’s a small thing but the truffle flavor in the honey (which I found on Amazon) made the whole dish. A little went a long way. Simply put, this dish was gorgeous and flavorful in every way and I hope you all love it! xoxo
This one pan Mediterranean chicken is truly a wonder with lots of warm spices, lemon, and rice all baked together into a complete meal.
- 1/4 cup fresh lemon juice from about 2 lemons
- 4 cloves roasted garlic *see note to make this ahead
- 1 tablespoon truffle infused honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric
- 5 whole boneless, skinless chicken thighs
- 1 dash olive oil
- 1/2 a lemon thinly sliced
- 1 whole onion diced small
- 1 cup long grain rice
- 2 1/3 cup chicken stock
- 1 tablespoon fresh mint roughly chopped
First, marinate the chicken the night before. Combine all of the ingredients for the marinade and the chicken in a plastic ziptop bag and mush it all together thoroughly to make sure the chicken is coated. Make sure the bag is sealed tightly and let it sit in the refrigerator overnight. The next day, get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Remove the chicken from the bag right into the pan and reserve the marinade. Let the chicken brown for about 3-4 minutes on each side just to develop some color. While it cooks, pre-heat the oven to 350. Remove the chicken to a plate when it is done.
Add in the lemon slices and let them just slightly brown for about a minute on each side. Remove them to the plate with the chicken. Then add in the onion and let it get fragrant for another minute or two. Stir in the rice to let it soften just for about 30 seconds, then pour in the reserved marinade and chicken stock. Let it come to a simmer, then cover the pan with its lid and transfer it to the oven. Bake the whole thing for 35 minutes, then remove the lid and bake it for another 10 minutes. Sprinkle the fresh mint on top when it’s done and fluff up the rice a little with a fork. Serve immediately right from the pan and enjoy!
*To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 350 oven for an hour, then refrigerate it and use it as needed! It keeps for a long time.