Description
Juicy seared chicken thighs bake over aromatic lemon-spinach rice in a one-pan meal. This Mediterranean-inspired dish combines golden skin, zesty flavors, and wilted greens for a complete, tender, and flavorful dinner with minimal cleanup.
Ingredients
Chicken thighs, skin-on, bone-in
2 tablespoons olive oil for searing
1 tablespoon olive oil in marinade
2 lemons (juice and zest)
2 tablespoons Dijon mustard
5 garlic cloves (3 minced for marinade, 2 mince for rice)
2 teaspoons dried oregano
1 teaspoon dried thyme (or parsley)
1 teaspoon salt for marinade
1/2 teaspoon black pepper for marinade
1 medium yellow onion, diced (or white/red)
2 cups baby spinach, roughly chopped
1 cup long grain white rice (or basmati/jasmine)
2 cups chicken stock (or vegetable stock)
Fresh parsley, chopped (optional)
Instructions
Preheat oven to 375°F (190°C)
Season chicken thighs with salt, pepper, and 1 tbsp marinade (lemon juice, zest, Dijon, 1 tbsp olive oil, 1 tsp oregano, 1 tsp thyme, 1/2 tsp pepper, minced garlic)
Let marinate 15 minutes
Heat 2 tbsp olive oil in an oven-safe skillet over medium heat
Sear chicken until golden (6-7 minutes per side)
Add diced onion, remaining minced garlic, and 1 tsp oregano to pan; cook until softened
Stir in chopped spinach, rice, chicken stock, and remaining herbs; mix well
Bake 30-35 minutes until rice is tender and liquid is absorbed
Rest 10 minutes, then serve
Notes
Adjust rice cooking time if using vegetable stock (adds moisture)
Increase baking time 10 minutes when using boneless thighs
Use filtered broth if avoiding sodium
Rice tracks spinach scent beautifully for robust flavor
Add lemon slices for garnish for extra zest
Verify halal status of labeled ingredients
- Prep Time: 15
- Cook Time: 50
- Category: Main Dishes
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 150mg