Greek Chicken & Rice

Susan sent the proposal to six publishers. I knew this was happening; she'd told me the timeline. But knowing and experiencing it are different things. I've been quietly waiting for two weeks, doing everything else the same — workshops, channel videos, school cooking series, private lessons with Sandra (who is onto laminated doughs now, croissants), family dinners — while one part of my brain sits very still in a waiting room I can't fully see.

No news yet. Susan said it could be four to six weeks. I've been filling the waiting with work, which is my default and my gift, the way I've survived every wait I've lived through.

Mason made a full Thanksgiving-caliber meal on Sunday and invited me to sit down and eat it, which is a reversal of roles I was completely unprepared for emotionally. He's fourteen and he made a roast chicken with pan gravy, roasted vegetables, mashed potatoes, and a salad. Everything was excellent. I told him so and he said, "I wanted to feed you for once." I said, "You've always been feeding me." He didn't know exactly what I meant. He will someday.

The channel is at 260,000. I've started getting speaking inquiries — local conferences, a nutrition educator summit, a school district in Nevada that wants someone to lead a parent cooking workshop training. These weren't in the plan and they're pointing at the next thing. I'm writing them down and not deciding yet.

When Mason set that plate in front of me and said he wanted to feed me for once, I understood something about cooking I’d never quite felt from the receiving end — that food is a whole sentence, not just sustenance. He made roast chicken, and it was the right thing entirely. This Greek Chicken & Rice is the recipe I’ve been turning to in the weeks since, on the quieter evenings when I’m the one at the stove again: same warmth, same intention, the lemon and herbs doing what good simple food always does when you’re waiting on something you can’t control.

Prep Time: 15 min | Cook Time: 45 min | Total Time: 1 hr | Servings: 4

Ingredients

4 bone-in, skin-on chicken thighs (about 2 lb)
1 cup long-grain white rice, uncooked
2 cups low-sodium chicken broth
1 medium yellow onion, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
1/2 cup Kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
2 tbsp olive oil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp smoked paprika
1/4 tsp black pepper
3/4 tsp kosher salt, divided
Juice of 1 lemon (about 3 tbsp)
2 tbsp fresh parsley, chopped, for serving

Instructions

Season the chicken. Pat chicken thighs dry with paper towels. Rub with 1/2 tsp salt, paprika, oregano, thyme, and black pepper on all sides.
Sear for golden skin. Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add chicken skin-side down and sear 5–6 minutes without moving, until skin is deep golden. Flip and sear 2 minutes more. Transfer to a plate.
Build the base. Reduce heat to medium. In the same pan, sauté onion 3–4 minutes until softened. Add garlic and cook 1 minute more, stirring so it doesn’t burn.
Add rice and tomatoes. Stir in uncooked rice, diced tomatoes, and remaining 1/4 tsp salt. Toast the rice for 1–2 minutes, stirring to coat in the pan drippings.
Add broth and lemon. Pour in chicken broth and lemon juice. Stir to combine and bring to a simmer.
Return chicken and bake. Nestle the seared chicken thighs skin-side up into the rice mixture. Transfer the pan to a 375°F (190°C) oven. Bake uncovered 30–35 minutes, until rice is tender and chicken reaches an internal temperature of 165°F.
Finish and serve. Remove from oven and scatter olives and feta over the top. Let rest 5 minutes. Garnish with fresh parsley and serve directly from the pan.

Nutrition (per serving)

Greek Chicken & Rice — The Sunday Mason Made Me Sit Down