One Pan Lemon Pepper Yogurt Chicken and Rice
By Tieghan Gerard · halfbakedharvest.com
40 min + 30 min marinating (optional)Serves 6
Yogurt-marinated chicken thighs baked over basmati rice and broccoli in one pan, seasoned with lemon, garlic, and warm spices.
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| prepPreheat oven to 400°F / 200°C | |||||
| 6 chicken thighs or breasts (skin on or off) | Toss chicken with oil, yogurt, lemon zest, garlic, pepper, oregano, thyme, paprika, onion powder, salt & chili flakes | Marinate 30 min or overnight (optional) | Arrange marinated chicken over rice & broccoli | Bake 400°F / 200°C, 30–40 min until rice fluffy & chicken cooked through | If rice is hard, add 1/3 cup water & bake 10 min more |
| 60 ml extra virgin olive oil | |||||
| 80 ml plain Greek yogurt | |||||
| 1 tablespoon lemon zest | |||||
| 2–4 cloves garlic, chopped | |||||
| 1–2 teaspoons black pepper | |||||
| 2 teaspoons dried oregano | |||||
| 1 teaspoon dried thyme | |||||
| 1 teaspoon paprika | |||||
| 1 teaspoon onion powder | |||||
| kosher salt and chili flakes to taste | |||||
| 350 g dry basmati rice | Spread rice & broccoli in baking dish, add 2 cups water & butter | ||||
| 30 g salted butter | |||||
| 200 g roughly chopped broccoli | |||||
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