ONE PAN GREEK CHICKEN AND LEMON RICE
Busy days call for easy dinners, at least that's the way I look at it. For me, that means fewer pots and pans, little to no clean up, and a heck of a lot of leftovers. Because this mama ain't got time to make new dinners every night. What makes this dish so special is that the flavors from the chicken really seep into that rice, giving it the most delicious flavor. This will be a recipe you keep coming back to over and over again.
Preheat oven to 350.
Finely dice your onion and set aside.
Juice lemon and set aside.
Season your chicken thighs with 1 tb of the oregano and New Bae Seasoning (or seasonings of choice).
Heat 1 tb olive oil in your cast iron skillet, over medium heat.
Place chicken thighs, skin side down, in the skillet. Cook skin side down for about 5 minutes until skin is crispy, then flip to the other side and cook for a few minutes more. Note, these don't have to be fully cooked at this point, as this is going into the oven later to cook fully! You just want the skin to get nice and crispy.
Next, remove the chicken from the skillet and place it on a plate, and set aside.
Pour any juices out of the skillet, and add 1 tb olive oil.
Add onion to the skillet, and saute for 3-5 minutes, until translucent.
Next, add rice, bone broth, lemon juice, remaining oregano, garlic powder, salt and pepper.
Once everything comes to a simmer, gently lay the chicken on top of the rice mixture.
Remove from the stove, and place the pan inside the oven, COVERED, for 35 minutes or so.
Remove cover, and cook for 5 more minutes.
how’s that for easy?