One Pot Lemon Chicken and Rice

Chicken and marinade

Chicken thighs, skin and bone in
1-2 lemons, use zest plus 4 T juice

1 T dried oregano
4 garlic cloves
Salt and pepper

Rice

1 1/2 T olive oil
1 small onion, chopped
1 cup long grain white rice
1 1/2 cups chicken stock
3/4 cup water
1 T dried oregano
Salt and pepper

Garnish

Finely chopped parsley
Fresh lemon zest

1. Combine marinade ingredients and chicken and set aside for at least 30 minutes but preferably over night.

2. Remove chicken but reserve marinade.

3. Heat olive oil in deep skillet ovmer medium high heat. Place chicken in the skillet, skin side down and cook until golden brown. Remove chicken and set aside.

4. Heat olive oil in skillet over medium heat. Add the onion and sauté for a few minutes. Add rice and remaining ingredients and reserved marinade.

5. Let the liquid come to a simmer and cook for 30 seconds. Place chicken on top of rice and cover.

6. Bake at 350 for 35 minutes. Remover lid and bake for another ten minutes or until liquid is absorbed and the rice is tender.

7. Remove from oven and allow to rest for 10 minutes. Garnish as desired.