One Pot Lemon Herb Chicken & Rice

Ingredients

• 3.5 pounds chicken thighs skin on
• 2 Tablespoons olive oil
• 1 Tablespoon crushed dried oregano
• 1/2 Tablespoon salt
• 1 teaspoon lemon pepper
• 1/2 teaspoon dried dill
• 2 cloves garlic clove
• 2 Tablespoons sun dried tomatoes (in oil chopped)
• 1 cup rice
• 1 cup white wine ( or another cup of chicken stock)
• 1 cup chicken broth
• 1 bunch asparagus (trimmed and cut into 1-inch strips)
• fresh lemon juice

Instructions

1. 1

   Before starting, be sure your 12 inch or 14 inch skillet has a tight fitting lid preventing steam from escaping.

2. 2

   Mix the spices together. Use gloved hands to rub the chicken thighs with olive oil. Coat the entire thigh with spice mix.

3. 3

   Heat the skillet over medium. Place the chicken skin side down once hot for 5 minutes. Skin should become crispy and golden brown. Flip the chicken and cook for another 5 minutes before removing from the skillet and setting aside.

4. 4

   Add the garlic and sundried tomatoes to the skillet. Sauté for 1 minute.

5. 5

   Add the white rice and stir to absorb any leftover oils.

6. 6

   Add the white wine. Allow to cook for 1 minute so alcohol can burn off. Add the chicken broth. Stir well.

7. 7

   Add the asparagus in an even layer to the skillet. Place the chicken thigh skin side up on the asparagus. Add any remaining juices back to the skillet.

8. 8

   Cover tightly and bring to a boil. Boil for about 3 minutes, then shut the burner off. The rice and chicken will continue to cook in the hot cast iron.

9. 9

   After 15 minutes, remove the top and check the chicken with an instant read thermometer. To add extra texture to the chicken thighs, broil on high for just a couple minutes. Drizzle fresh lemon juice over the contents of the skillet and serve.