Description
This Air Fryer Greek Lemon Chicken and Rice Bake is a flavorful, wholesome dish featuring juicy chicken thighs marinated in lemon, garlic, and herbs, cooked perfectly over tender rice in the air fryer. Ready in under an hour, it’s a nutritious and convenient meal inspired by classic Greek flavors, garnished with crumbled feta and fresh parsley for a vibrant finish.
Ingredients
Scale
Chicken and Marinade
- 1 lb boneless, skinless chicken thighs, cut into large chunks
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
Rice and Broth
- 1 cup long-grain white rice, rinsed
- 1 ½ cups low-sodium chicken broth
- ½ small red onion, thinly sliced
Garnish
- ½ cup crumbled feta cheese
- ¼ cup chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Preheat Air Fryer: Preheat your air fryer to 350°F to ensure it reaches the ideal temperature for even cooking of the chicken and rice.
- Prepare Marinade: In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper to create a bright, herbaceous marinade.
- Marinate Chicken: Add the chicken thigh chunks to the marinade and toss thoroughly to coat. Allow the chicken to marinate for 15–30 minutes to absorb the flavors while you prepare the rice.
- Prepare Rice Mixture: In a 7-inch air fryer-safe baking dish, combine the rinsed long-grain white rice, low-sodium chicken broth, and thinly sliced red onion to form the flavorful base that will cook beneath the chicken.
- Assemble and Cover: Place the marinated chicken pieces evenly on top of the rice mixture. Cover the dish tightly with foil to trap steam and ensure even cooking of both rice and chicken.
- First Cook Cycle: Air fry the covered dish at 350°F for 25 minutes, allowing the rice to absorb the broth and the chicken to cook through gently.
- Final Cooking and Browning: Carefully remove the foil and continue cooking at 350°F for an additional 10–12 minutes, until the rice is tender and the chicken reaches an internal temperature of 165°F, developing a slight golden finish.
- Garnish and Rest: Remove the dish from the air fryer and sprinkle crumbled feta cheese and chopped fresh parsley on top. Let the bake rest for 5 minutes to settle flavors before serving.
- Serve: Serve warm with lemon wedges on the side for added brightness and personal preference in acidity.
Notes
- You can substitute chicken breasts for thighs, but be careful not to overcook to keep the chicken moist.
- Basmati or jasmine rice are excellent alternatives to long-grain rice if you want a different aromatic touch.
- For extra vegetables and added nutrition, stir in baby spinach or chopped zucchini before baking.
