Ingredients
-
4 bone-in, skin-on chicken thighs
-
1 cup long-grain white rice
-
1 yellow onion, diced
-
3 cloves garlic, minced
-
1 ¾ cups chicken broth
-
2 lemons (juice of both, zest of one)
-
1 tbsp fresh oregano, chopped
-
2 tbsp olive oil
-
Salt and black pepper to taste
Instructions
-
Preheat oven to 375°F (190°C).
-
Pat chicken thighs dry and season with salt, pepper, and oregano.
-
Heat olive oil in large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-7 minutes until golden brown. Remove and set aside.
-
In the same skillet, sauté onion for 3-4 minutes until softened. Add garlic and rice, cooking 1 minute until fragrant.
-
Pour in chicken broth and lemon juice, scraping up browned bits from pan bottom.
-
Nestle chicken thighs into rice. Bring to a simmer, then transfer skillet to oven.
-
Bake for 25-30 minutes until rice is tender and chicken is cooked through.
-
Let rest 5-10 minutes. Fluff rice with fork and garnish with lemon zest before serving.
Notes
-
Patting the chicken dry is crucial for getting crispy skin
-
Don’t skip toasting the rice – it adds wonderful nutty flavor
-
Let the dish rest after baking for the fluffiest rice texture
-
Use fresh lemon juice for the brightest flavor
-
Calories: 520 kcal
- Prep Time: 10
- Cook Time: 35
- Category: Main Course
- Method: Baking/Sautéing
- Cuisine: Mediterranean