One Skillet Mediterranean Chicken and Rice

Ingredients

• 4 bone-in skin on chicken thighs
• 8 cups water
• 2 celery stalks (cut in 2 pieces)
• 1 onion (quartered)
• 2 carrots (cut in 2 pieces)
• 1/4 cup fresh parsley
• 1 teaspoon salt
• 2 medium carrots (diced)
• 1 medium onion (diced)
• 4 cloves garlic (minced)
• 1 cup uncooked rice
• 1 1/2 cups chicken stock (recipe above, or store bought)
• Zest of 1 lemon
• Juice of 1 lemon (about 2 Tbsp)
• 1 teaspoon thyme
• 1 teaspoon oregano
• Salt and pepper to taste
• 1 lemon for garnish (optional)
• Garlic powder
• Paprika

Instructions

1. 1

   Place chicken thighs in a large pot and fill with water so it covers the chicken, season with salt. Add chopped onion, celery, carrots, and parsley to the water. Cover and bring to a boil. Boil chicken for 15 minutes. After that, move chicken to a plate, and strain the chicken stock and use for later. If you decide to use store-bought chicken stock, you don't need to add the vegetables to the water, but you do have to boil the chicken for 15 minutes in water.

2. 2

   Heat oil in a large 10" oven-proof skillet over medium-high heat. Add chopped carrots, onion, and garlic. Season with salt, freshly ground black pepper, thyme, and oregano. Saute for about 5 minutes, or until vegetables are tender.

3. 3

   Add rice to the skillet and stir well. Season the rice-vegetable mixture with salt, black pepper, thyme, and oregano.

4. 4

   Season chicken thighs with garlic powder, paprika, salt and black pepper on both sides. Place the chicken on top of the rice mixture in the skillet.

5. 5

   Add lemon zest and lemon juice to the chicken stock and mix well. Pour over the rice mixture.

6. 6

   Bake in a preheated 350 F oven for about 30 minutes. Move the oven rack to the top and bake for another 10 minutes, to get a nice golden brown crispy skin on the chicken.