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dump and bake greek chicken

Baked Greek Chicken with Rice

Delicious Baked Greek Chicken with Rice recipe with step-by-step instructions.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 27 minutes
Servings: 4 servings
Calories: 1220
Ingredients Method

Ingredients
  

For the seasoning blend::
  • 2.5 tbsp lemon juice (freshly squeezed for the best acidity)
  • 2.5 tbsp olive oil (I prefer Bertolli Extra Virgin for roasting)
  • 1.5 tbsp parsley
  • 1.25 tsp oregano
  • 1.25 tsp thyme
  • 1.25 tsp smoked paprika
  • 1 tsp seasoned salt (I always use Lawry's for this recipe)
  • 0.75 tsp cumin
  • 0.75 tsp onion powder
  • 0.75 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 tsp turmeric
  • 0.25 tsp cayenne pepper
  • 0.25 tsp red pepper flakes
For the bake::
  • 1 lb chicken (cut into 1-inch chunks to ensure even cooking)
  • 1 cup rice (I use Mahatma long-grain white rice)
  • 1 zucchini (diced into 1/2-inch pieces)
  • 2 cups chicken broth (Swanston brand gives it the most richness)

Method
 

  1. Whisk together all dried spices, herbs, and seasoning salt in a small bowl: oregano, thyme, smoked paprika, cumin, onion powder, garlic powder, black pepper, turmeric, cayenne pepper, and red pepper flakes. This creates an even distribution of flavors throughout the dish. While you're prepping, cut the chicken into 1-inch chunks, dice the zucchini into ½-inch pieces, and squeeze your lemon juice fresh—I find fresh lemon juice makes a noticeable difference in the brightness of this dish compared to bottled.
  2. Grease a 9x13 inch baking dish (or similar size). Add the chicken chunks to the dish, then sprinkle with the spice blend from Step 1 along with the parsley. Drizzle with olive oil and fresh lemon juice, then toss everything together until the chicken is evenly coated. Let this marinate at room temperature for 30 minutes—this allows the chicken to absorb the flavors and ensures more tender meat during cooking.
  3. While the chicken marinates, preheat your oven to 375°F. After the 30-minute marination is complete, add the uncooked rice, diced zucchini from Step 1, and chicken broth directly to the baking dish with the marinated chicken. Stir everything together thoroughly so the rice is submerged and the vegetables are evenly distributed. I always make sure to stir well here so the rice cooks evenly and doesn't clump in one area of the pan.
  4. Cover the baking dish tightly with foil to trap steam and prevent the rice from drying out. Bake for 45-50 minutes if using a metal baking pan, or 50-60 minutes if using a glass baking dish (glass conducts heat differently and takes longer). The rice should be tender and the chicken cooked through. You'll know it's done when the liquid is mostly absorbed and a fork easily pierces the chicken.
  5. Remove the foil carefully to avoid steam burns, then fluff the rice gently with a fork to separate the grains and release any excess moisture. Let the dish rest uncovered for 2-3 minutes. Serve directly from the baking dish or transfer to a platter, and garnish with fresh herbs and lemon wedges if desired.