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Recipe By: Cookin
Dump And Bake Greek Chicken
Ingredients
- 1.5 lbs chicken thighs, boneless, skinless
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp black pepper
- FOR THE RICE:
- 1 1/2 cups basmati rice
- 3 cups chicken broth
- 1 1/2 tsp minced garlic
- 1-2 tbsp lemon juice
- 1 1/2 tsp lemon zest
- 1 tsp dried parsley
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp salt
- OTHER INGREDIENTS:
- 1 pint grape or cherry tomatoes, whole
- 1 medium zucchini, chopped
- 1/2 cup feta cheese, crumbled, plus more for serving
- FOR SERVING:
- thinly sliced red onion
- 1 batch 5-Minute Homemade Tzatziki
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Directions
- Preheat the oven to 375F. Add chicken thighs to a baking dish. Drizzle with oil and add spices then toss to combine and coat the chicken. Arrange the seasoned thighs evenly in the dish.
- Dump the rice, chicken broth, garlic, lemon juice and zest, and herbs/spices into the baking dish with the chicken. Ensure all of the rice is covered with liquid for even cooking.
- Add the tomatoes and chopped zucchini, followed by feta cheese sprinkled on top.
- Cover the baking dish with foil and bake, covered, at 375F for 40-45 minutes, then remove foil and bake for another 15-20 minutes. (Note: It's normal if not all of the liquid is absorbed when you remove the foil. It will continue to absorb in the last 15-20 minutes of cooking!)
- Dish out and serve topped with tzatziki, thinly sliced red onion, and more feta cheese.
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