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  • Prep
    35 min
  • Total
    1 h 25 min
  • Serving

One-Pan Lemon Chicken Bake


  • 175g Woolwich Dairy Goat Feta in Brine, cubed
  • 4 chicken thighs, bone in, skin on
  • up 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 Feta 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 constantly, 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 Feta in Brine and serve!


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