One-Pan Chicken and Spinach Rice

Name: One-Pan Chicken and Spinach Rice
Cuisine: Europe, Greek
Ingredients: 1 tablespoon, Greek seasoning; 1 1/2 teaspoons, kosher salt; 3/4 teaspoon, pepper; 8 (5- to 7-ounce), bone-in chicken thighs, trimmed; 2 tablespoons, extra-virgin olive oil, plus extra for drizzling; 1 cup, finely chopped onion; 4 , garlic cloves, minced; 1 1/2 cups, long-grain white rice, rinsed; 2 cups, chicken broth; 10 ounces, frozen spinach, thawed, squeezed dry, and chopped coarse; 1/4 cup, pitted kalamata olives, chopped; 1 1/2 tablespoons, lemon juice, plus lemon wedges for serving; 2 ounces, feta cheese, crumbled (½ cup); 1/4 cup, chopped fresh mint; 2 , scallions, sliced thin

Main Courses
Europe
Greek
Pasta, Grains, Rice & Beans
Poultry
Rice
Chicken

By Matthew Fairman ･ Appears in Cook's Country April/May 2021

A dinner for when you need a nourishing, soothing supper—and minimal cleanup.

SERVES 4 to 6

TIME 1½ hours

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