One-Pan Lemon Chicken Bake


1H 25 MINS


Featured Product
113g Woolwich Dairy Goat Milk Feta Cheese in Brine, cubed
4 chicken thighs, bone in, skin on
1 cup long grain rice
2 lemons
4 cloves of garlic, minced
2¼ cups chicken broth
2 tbsp butter
1 tbsp Italian seasoning
Salt and pepper

Mediterranean Mash-Up Marinade
2 tbsp olive oil
½ lemon, juiced
1 tbsp plain greek yogurt
2 tsp red wine vinegar
2 cloves of garlic
Pinch of oregano
Pinch of thyme
Salt and pepper, to taste

  1. In a large freezer bag, combine all Mediterranean Mash-Up Marinade ingredients. Mix well. Add raw chicken thighs to marinade. Marinate for at least 30 minutes.
  2. Preheat oven to 350°F. Meanwhile juice and zest 1 lemon, and slice the other into ¼” slices, set aside. Cut Woolwich Dairy Goat Milk Feta Cheese in Brine into ½” cubes, and refrigerate.
  3. In a large cast iron skillet or pan (with a lid), heat butter over medium-high heat. Shake off excess marinade from chicken and place skin side down in pan. Sear on each side until browned (about 5 minutes per side). Remove chicken to a plate and wipe off any blackened bits from the pan.
  4. Reduce heat to medium and sauté garlic, until fragrant. Add rice, lemon zest, Italian seasoning and a sprinkle of salt and pepper to the pan. Cook, while stirring consistently, for 1 minute.
  5. Increase the heat back to medium-high, and add chicken broth and lemon juice to the pan. Allow the liquid to come to a simmer. Once simmering, place the chicken thighs and lemon slices on top of the rice.
  6. Cover with a lid and bake for 30-35 minutes. Remove lid and bake an additional 10-15 minutes, until rice and chicken are cooked and liquid has cooked down.
  7. Garnish with cubes of Woolwich Dairy Goat Milk Feta Cheese in Brine and serve!

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