One Pan Chicken and Rice

6 chicken thighs
Sea salt and ground pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
3 lemons
2 tablespoons olive oil
1/2 onion, minced
2 garlic cloves, minced
1 cup rice
2-1/2 cups chicken broth
1 tablespoon chopped oregano, plus more for garnishing
1 cup green olives
1/2 cup feta cheese, crumbled
1/3 cup fresh chopped parsley

Preheat the oven to 375. Season the chicken thighs with salt and pepper.

Mix together oregano, garlic powder and zest of 1 lemon.

Rub mixture over chicken.

Heat olive oil in a large skillet, over medium heat.

Add chicken, skin side down and sear 8 minutes. Put on plate and set aside.

Put onion and garlic into skillet and saute 5 minutes.

Stir in rice and saute 1 minute; season with salt.

Add chicken broth and bring to a simmer.

Stir in oregano and the juice of the zested lemon.

Slice 2 lemons and set aside.

Nestle chicken, skin side up, into rice mixture.

Put skillet into oven and cook until rice has absorbed all liquid and chicken is fully cooked, 20 minutes.

Turn on broiler and arrange lemon slices over chicken.

Broil until lemons are lightly charred and the chicken skin is crisp, 3 minutes.

Add olives and feta to pan, garnish with parsley and serve.
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