Greek Chicken And Rice

Ingredients

4-6 chicken thighs, bone in and skin on

salt and pepper, to taste

2 tablespoons olive oil

1 yellow onion, diced

1 cup white rice, uncooked

1 tablespoon garlic, minced

1 teaspoon dried oregano

2 lemons, zested and juiced

2 cups chicken stock

parsley, minced for garnish (optional)

Directions

Preheat oven to 350°

Heat cast iron skillet on high heat.

Season chicken with salt and pepper.

Add the chicken, skin side down and cook until browned, about 4-5 minutes. Flip and cook an additional 3-4 minutes.

Remove the chicken and set aside.

Add the olive oil and reduce heat to medium.

Add in the onions and start to cook for 3-4 minutes.

Once the onions are mostly melted, add the lemon zest and garlic. Cook for 30 seconds while stirring.

Add the uncooked rice and cook for 1 minute.

Pour in the chicken stock and lemon juice. Add the oregano and put the chicken back skin side up.

Bake covered with foil for 45-50 minutes. Serve with additional lemon wedges.