This Mediterranean Baked Chicken Thighs and Rice is the kind of dinner that makes the whole house smell like magic. Juicy, spice-rubbed chicken thighs roast right on top of fluffy lemony rice, so all those golden pan juices drip down and flavor every bite.
And just when you think it can’t get better: hello, creamy shawarma white sauce.
The combination of the tender chicken and the zesty rice creates a delightful symphony of flavors that will have everyone at the dinner table asking for seconds. This dish is not only comforting but also simple to prepare, making it a perfect weeknight meal. For those looking for more deliciously easy dinners, this onepot chicken shawarma recipe is a must-try.
Love Mediterranean one-pan dinners? Try my Greek Chicken Orzo Bake and Mediterranean Bean Stew. They are both bold, cozy, and packed with flavor. How about Mediterranean chicken recipes? I show you 15 of my easiest chicken recipes!
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💛 Why You’ll Love This Recipe
One-pan wonder – Chicken and rice bake together, which means fewer dishes and more lounging.
Big flavor, no fuss – Shawarma spices, lemon, and garlic turn pantry staples into something seriously special.
Juicy chicken + crispy skin – Covered bake = tender meat. Quick broil = golden skin. That’s the combo we love.
Prep ahead like a pro – The creamy shawarma sauce can chill in the fridge.
If you love the shawarma flavor, you won't be disappointed with my Chuck Roast With Middle Eastern Seasoning.
Complete dinner in one go – You've got protein, carbs, flavor, and sauce—all in one dish. Salad? Optional. Extra sauce? Mandatory.
Mediterranean Baked Chicken Thighs and Rice
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Ingredient Notes
Chicken Thighs: Bone-in, skin-on thighs are ideal — they stay juicy, infuse the rice with flavor, and crisp beautifully under the broiler.
Shawarma Seasoning: The hero of this dish — smoky, spiced, and slightly tangy. If you don’t have a mix, use a combo of cumin, coriander, paprika, and turmeric.
Basmati Rice: Long-grain rice that cooks up fluffy and aromatic, soaking up the seasoned broth perfectly.
Lemon Juice: Adds brightness to balance the warm spices.
Onion & Garlic: Sautéed in olive oil to build a savory base before baking.
High-Protein Chicken Broth: Adds rich depth and ensures the rice cooks up tender and flavorful.
Parsley: Fresh herbs bring that pop of color and freshness at the end.
Shawarma White Sauce
Creamy, tangy, and garlicky — this sauce ties everything together. The mix of Greek yogurt and Kewpie mayo creates a silky texture with a balanced tang, while sumac and turmeric add that signature Middle Eastern flavor.
💡 Pro Tip: Make it ahead! It gets even better after a few hours in the fridge.
Additional notes
💡 Pro Tip:
Instructions
Full recipe and instructions in the recipe card at the end of post
Step 1: Heat oven to 375°F. Add a drizzle of olive oil to your baking dish and warm it in the oven while you mix olive oil, seasonings and lemon juice
Step 2: . Rub mix onto your chicken thighs. Make sure they are coated nicely.
Step 3: Remove the hot baking dish, add chopped onion and garlic, and sauté for 1 minute.
Step 4: Stir in washed basmati rice.
5: Pour in hot chicken broth and place marinated chicken thighs on top. Cover and bake for 35–40 minutes, or until the chicken reaches 165°F.
6: Uncover and broil for 5 minutes to crisp the chicken skin. Let rest 5 minutes before serving.
Substitutions & Variations
Swap chicken thighs for drumsticks or breasts (reduce bake time slightly).
Add cherry tomatoes or bell peppers for extra color and sweetness.
For a dairy-free version, make the sauce with vegan mayo and coconut yogurt.
Stir in chopped spinach or arugula before serving for a light green boost.
FAQ
Yes! Marinate the chicken and mix the sauce a day ahead. Assemble and bake when ready.
Make your own blend with 1 teaspoon each cumin, coriander, paprika, turmeric, garlic powder, and a pinch of cinnamon.
Yes — reduce bake time by about 10 minutes, since boneless cooks faster.
⭐️ Recipe
Mediterranean Baked Chicken Thighs and Rice
Ingredients
- 6 bone in chicken thighs
- 2 tablespoon shawarma seasoning
- 1 teaspoon smoked paprika
- 3 tablespoon extra virgin olive oil
- 3 tablespoon lemon juice
- ½ onion diced
- 2 cloves garlic crushed
- 2 cups basmati rice washed
- 3.5 cups high protein chicken broth
- Salt and pepper to taste
- ¼ cup parsley for garnish
Shawarma Sauce
- ¾ cup Greek yogurt
- ½ cup Kewpie mayo I like the taste of this brand
- 1 tablespoon lemon juice
- 1 garlic clove finely grated
- ½ teaspoon onion powder
- ¼ teaspoon sumac
- ¼ teaspoon turmeric
- ¼ teaspoon salt or salt to taste
- ¼ teaspoon black pepper
Instructions
Preheat Oven
- Preheat to 375°F (190°C). Add a drizzle of olive oil to your baking dish and place it in the oven to warm up while you prep other ingredients.
Marinate Chicken
- Mix 2 tablespoons olive oil, shawarma seasoning, smoked paprika, lemon juice, salt, and pepper in a bowl. Coat the chicken thighs evenly.2 tablespoon shawarma seasoning, 1 teaspoon smoked paprika, 3 tablespoon lemon juice, Salt and pepper to taste, 6 bone in chicken thighs
Prepare Aromatics
- Remove the warmed baking dish and add chopped onion and crushed garlic, sautéing for 1 minute until fragrant.½ onion diced, 2 cloves garlic crushed
Build the Base
- Add rinsed basmati rice to the dish and stir to coat in the oil and aromatics. Pour in 3.5 cups of hot chicken broth (so the dish cooks faster) and stir in a pinch of salt.2 cups basmati rice washed, 3.5 cups high protein chicken broth
Add Chicken
- Nestle the chicken thighs on top, skin side up. Cover tightly with foil and bake for 35–40 minutes, or until the rice is tender and chicken is cooked through (internal temperature 165°F).
Broil & Rest
- Remove foil, broil for 5 minutes to brown the chicken skin, then rest for 5 minutes before fluffing the rice.
Make Shawarma Sauce
- In a bowl, whisk together Greek yogurt, Kewpie mayo, lemon juice, garlic, onion powder, sumac, turmeric, salt, and black pepper. Chill until ready to serve.¾ cup Greek yogurt, ½ cup Kewpie mayo , 1 tablespoon lemon juice, 1 garlic clove, ½ teaspoon onion powder, ¼ teaspoon sumac, ¼ teaspoon turmeric, ¼ teaspoon salt or salt to taste, ¼ teaspoon black pepper
Serve
- Spoon sauce over the chicken and rice, sprinkle with fresh parsley, and top with sliced tomatoes for color and freshness.¼ cup parsley for garnish
Notes
Additional Notes & Helpful Tips
- Rinse the rice well: This removes extra starch and prevents the rice from turning sticky.
- Use a deep baking dish: It should be big enough for both rice and chicken without crowding.
- Hot pan = crispy chicken: Warming the dish before adding the chicken helps sear the skin right in the oven.
- Don’t skip the rest: Letting the dish rest for 5 minutes after baking helps the rice absorb the last of the liquid.
- Check doneness: Chicken should reach an internal temperature of 165°F; rice should be fluffy and tender.
- Add more lemon: A fresh squeeze before serving really brightens the flavors.
HJ says
I did not know you can cook rice in the oven! This is really cool. Specially on a lazy day!