Description
A simple, flavorful one-pan Mediterranean-inspired dinner featuring juicy chicken thighs baked over seasoned rice and topped with fresh tzatziki sauce. Perfect for easy weeknight meals with minimal cleanup.
Ingredients
Scale
- 1.5 pounds (700g) bone-in, skin-on chicken thighs
- 1 cup (190g) long-grain white rice
- 1/2 cup (120ml) full-fat Greek yogurt
- 1 medium cucumber (about 200g), grated and drained
- 3 cloves garlic, minced
- 2 tablespoons fresh lemon juice
- 3 tablespoons (45ml) olive oil
- 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
- 1 1/2 cups (360ml) low-sodium chicken broth
- Salt and pepper, to taste
- Optional: 1 cup cherry tomatoes, halved
- Optional: 1 small red onion, thinly sliced
Instructions
- Grate the cucumber into a bowl, sprinkle with a pinch of salt, and let sit for 5 minutes to draw out moisture.
- Squeeze the grated cucumber in a clean towel or paper towels to remove excess water.
- Combine the drained cucumber, Greek yogurt, minced garlic, lemon juice, and chopped dill in a bowl. Season with salt and pepper and stir well. Set aside.
- Preheat oven to 375°F (190°C).
- Pour uncooked rice evenly into the bottom of a large 9×13-inch baking dish. Season lightly with salt and pepper and drizzle 1 tablespoon olive oil over the rice.
- Arrange chicken thighs skin side up on top of the rice.
- Drizzle remaining 2 tablespoons olive oil over the chicken and season everything generously with salt and pepper.
- If using, scatter cherry tomatoes and red onion around the chicken.
- Pour chicken broth carefully over the rice and around the chicken, avoiding washing off the seasoning on the skin.
- Bake uncovered for 45-50 minutes until chicken skin is golden and crispy and rice is tender. Check at 40 minutes to avoid dryness.
- Optional: halfway through baking, baste chicken with pan juices for extra flavor and moisture.
- Remove from oven and let rest for 5 minutes.
- Serve chicken and rice with generous dollops of chilled tzatziki sauce on top or on the side.
Notes
Drain the cucumber well to prevent watery tzatziki. Use bone-in, skin-on chicken thighs for juiciness and crispy skin. Use low-sodium broth to control salt. Let tzatziki rest for better flavor. Check oven temperature and chicken at 40 minutes to avoid dryness. Optional basting adds moisture. Variations include swapping chicken for shrimp, adding veggies, or using brown rice (longer bake time).
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 410
- Sodium: 420
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 2
- Protein: 35
Keywords: chicken, tzatziki, rice, one-pan, easy dinner, weeknight meal, Mediterranean, healthy, baked chicken