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Golden seared Greek chicken thighs baked on lemon-garlic rice with green beans in a skillet

One-Pan Greek Chicken and Lemon Rice with Green Beans

Golden seared chicken thighs bake on a bed of lemon-garlic rice with crisp green beans, all in one skillet. It is a hands-off Mediterranean-style dinner that needs no side dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Greek
Ingredients Method

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs about 1 1/2 lbs
  • 1 1/2 tsp dried oregano
  • 1 tsp garlic powder
  • 3/4 tsp kosher salt plus more for the beans
  • 1/2 tsp black pepper
  • 2 tbsp olive oil divided
  • 1 whole lemon zested, then juiced (about 3 tbsp)
  • 3 cloves garlic minced
  • 1 cup long-grain white rice rinsed and drained
  • 1 3/4 cups low-sodium chicken broth
  • 8 oz green beans trimmed

Method
 

  1. Heat the oven to 400 °F. Pat the chicken thighs dry and season all over with the oregano, garlic powder, salt and pepper.
  2. Heat 1 tbsp of the olive oil in a large oven-safe skillet over medium-high. Sear the chicken skin-side down until deep golden, 6-7 minutes, then flip and cook 2 minutes more. Move the chicken to a plate; it finishes in the oven.
  3. Add the remaining 1 tbsp oil and the garlic to the skillet and cook 30 seconds. Stir in the rice and lemon zest, pour in the broth, and scrape up the browned bits. Simmer 1 minute.
  4. Nestle the chicken skin-side up into the rice. Cover the skillet with a lid or foil and bake 20 minutes.
  5. Uncover, scatter the green beans around the chicken with a pinch of salt, and bake until the rice is tender and the chicken reads 165 °F in the thickest part, 12-15 minutes.
  6. Squeeze the lemon juice over the skillet, let it rest 5 minutes, then fluff the rice and serve.