One Pot Greek Chicken and Lemon Rice

Directions

• Combine all ingredients for chicken and marinade in a ziplock bag. Give it a shake and set aside for at least 20 minutes or overnight (more preferred).
• Preheat oven to 350 degrees F.
• Remove chicken from marinade, reserve marinade.
• Heat a large skillet with 1/2 tbsp. olive oil over medium high heat.
• Add chicken, skin side down, and sear until golden brown, then flip and cook the other side until golden brown, too. Transfer to a plate and set aside.
• Pour off fat and wipe the pan with a scrunched up ball of paper towel. Then return to the stove.
• Heat 1 tbsp. olive oil in the skillet over medium high heat. Add onion and fry for a few minutes until translucent.
• Add remaining rice ingredients and reserved marinade into skillet. Bring to a simmer for 30 seconds. Place chicken on top, cover with a lid.
• Bake for 35 minutes. Then remove lid and bake for additional 10 minutes, or until liquid is absorbed and rice is tender.
• Remove from the oven, let it rest for 5 to 10 minutes before serving.
• Garnished with parsley or oregano and fresh lemon zest if preferred.