Lemon Herb Chicken with Garlic Rice

Method

1. 01

   Pat chicken thighs dry, season both sides with 1 teaspoon salt and 1/4 teaspoon pepper. Zest the lemon and set zest aside; cut lemon in half and juice one half (about 2 tablespoons).

2. 02

   Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add chicken skin-side down and sear until golden, 5–7 minutes. Flip and cook 3 minutes more. Transfer chicken to a plate.

3. 03

   Reduce heat to medium, add remaining 1 tablespoon olive oil and butter to the skillet. Add chopped onion and cook until softened, 3–4 minutes. Stir in minced garlic and cook 30 seconds until fragrant.

4. 04

   Add rice to the skillet and toast, stirring, 1–2 minutes. Pour in chicken broth, add lemon juice, reserved lemon zest, 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and dried oregano if using. Stir to combine.

5. 05

   Nestle the seared chicken thighs skin-side up into the rice mixture. Spoon any accumulated juices from the plate over the chicken. Bring to a simmer, then cover skillet and reduce heat to low. Cook until rice is tender and chicken reaches 165°F (74°C), about 18–20 minutes.

6. 06

   Remove from heat and let rest, covered, 5 minutes. Stir chopped parsley and thyme into the rice (or sprinkle herbs over chicken). Taste and adjust seasoning.

7. 07

   Serve chicken atop or beside the rice, garnish with lemon slices and extra parsley. Spoon pan juices over each portion.