Greek Chicken Thighs with Thyme Basmati Rice & Broccolini

Forks247 • Main Dish

Herb-roasted Greek chicken thighs with fluffy thyme basmati rice, charred broccolini, fresh lemon and savory pan juices — a complete dinner built around one simple formula.

Yield 4 Servings

Prep Time 20 Minutes

Cook Time 35–45 Minutes

Ingredients

Greek Chicken Thighs

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• Zest of 1 lemon
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Thyme Basmati Rice

• 1 cup basmati rice
• 1¾ cups chicken broth or water
• 1 tablespoon butter or olive oil
• 1 teaspoon fresh thyme leaves, or ½ teaspoon dried thyme
• ½ teaspoon kosher salt

Broccolini

• 2 bunches broccolini, trimmed
• 1½ tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• 1 teaspoon fresh lemon juice

For Finishing

• Fresh lemon wedges
• 2 tablespoons chopped fresh parsley
• Pan juices from the roasted chicken
• Extra-virgin olive oil, optional

Method

Heat the oven

Preheat the oven to 425°F. Pat the chicken thighs thoroughly dry with paper towels.

Season the chicken

In a large bowl, combine olive oil, lemon juice, lemon zest, garlic, oregano, thyme, smoked paprika, salt and black pepper. Add the chicken and turn until evenly coated.

Roast the chicken

Arrange the chicken thighs skin-side up on a rimmed sheet pan or roasting pan, leaving space between each piece. Roast for 30–40 minutes, until the skin is browned and the thickest part reaches at least 165°F.

Start the thyme basmati rice

While the chicken roasts, rinse the basmati rice under cool water until the water runs mostly clear. Add the rice, broth, butter, thyme and salt to a saucepan.

Cook and rest the rice

Bring to a boil, reduce the heat to low, cover and cook for about 15 minutes, or according to package directions. Remove from the heat and let rest, covered, for 5 minutes before fluffing.

Season the broccolini

Toss the broccolini with olive oil, salt, black pepper and garlic powder. Arrange in a single layer on a separate sheet pan.

Roast the broccolini

Add the broccolini to the oven during the final 12–15 minutes of the chicken's cooking time. Roast until tender with lightly charred edges. Finish with fresh lemon juice.

Rest and finish the chicken

Let the chicken rest for about 5 minutes. Sprinkle with chopped parsley and spoon some of the lemony pan juices over the top.

Build the plate

Spoon thyme basmati rice onto each plate, add broccolini and a Greek chicken thigh, then finish with pan juices and a fresh lemon wedge.

Chef Notes

Let Each Component Do Its Job

The chicken brings richness, the rice gives the meal substance, and the broccolini adds freshness and a little char. The lemon finish ties everything together without needing a heavy sauce.

Did You Know?

Broccolini Loves High Heat

Roasting broccolini at a high temperature helps soften the stems while creating crisp, lightly charred florets. That contrast gives the vegetable more flavor and texture.

Flavor Notes

Herbaceous + Bright

Oregano, thyme and garlic bring savory Mediterranean-style depth, while fresh lemon cuts through the richness of the chicken. The thyme basmati rice carries the herbs through the plate, and the broccolini adds a slightly bitter, roasted contrast.

Chef David's Dinner Formula Greek Chicken Thighs + Broccolini + Thyme Basmati Rice + Lemon-Herb Finish

A Quick Note from Chef David

One thing I always tell cooks is this:

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