Mediterranean Baked Chicken Thighs and Rice

Grilled chicken with yogurt sauce, yellow rice, tomato slices, and a lemon wedge in a black bowl.

Mediterranean Baked Chicken Thighs and Rice

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 sa

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Course: Main Course

Cuisine: Mediterranean, Middle Eastern

Keyword: baked chicken thighs and rice

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings:

Calories: 615kcal

Author: Lola Jay

Ingredients

6 bone in chicken thighs
2 tablespoon shawarma seasoning
1 teaspoon smoked paprika
3 tablespoon 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

US Customary - Metric

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

Video

Notes

Nutrition facts are only estimates.

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.

Storage & Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F covered with foil, or microwave with a splash of broth to keep the rice moist. The shawarma sauce will keep for up to 5 days refrigerated.

Nutrition