One Pot Lemon Oregano Chicken and Rice

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Ingredients

• 4 chicken thighs

• Pinch of kosher salt and pepper, to taste

• 1 teaspoon dried oregano

• 3 lemons

• 2 tablespoons extra-virgin olive oil

• 1 medium yellow onion, grated or minced

• 2 garlic cloves, minced

• 1 cup long-grain rice

• 2½ cups chicken broth

Instructions

1. Preheat the oven to 375°F. Season the chicken thighs with salt and pepper. In a small bowl, stir together the dried oregano and zest of 1 lemon. Rub the mixture evenly over the chicken thighs.

2. Heat the olive oil in a large oven safe pot or Dutch oven over medium heat. Add the chicken thighs, skin side down, and sear until the chicken is well browned, 7 to 9 minutes. Remove and set aside on a plate.

3. Add the onion and garlic to the pot and sauté until translucent, about 5 minutes. Stir in the rice and sauté for 1 minute; season with salt.

4. Add the chicken broth and bring the mixture to a simmer. Stir in the fresh oregano and the lemon juice of the zested lemon.

5. Nestle the chicken thighs, skin side up, into the rice mixture. Transfer the pot to the preheated oven and cook until the rice has absorbed all of the liquid and the chicken is fully cooked, 20 to 25 minutes.

6. Turn on the broiler and arrange the lemon slices over the chicken. Broil until the lemon slices are lightly charred and the chicken skin is very crisp, about 4 minutes.