Lemon Chicken Rice Bake

Ingredients

• 2 tablespoons olive oil
• 1/4 cup white wine (I used Sauvignon blanc)
• 1/4 cup lemon juice (freshly squeezed)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1 teaspoon oregano
• 3 cloves garlic (minced)
• 8 chicken thighs (with bone and skin)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 3 cloves garlic (minced)
• 1 cup rice (long grain uncooked)
• 2 cups chicken broth (low sodium)
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper (or to taste)
• zest from 1 lemon
• lemon slices
• 1 tablespoon fresh parsley (chopped)

Instructions

1. 1

   Marinate the chicken.: In a ziploc bag combine with wine, olive oil, lemon juice, salt, pepper, oregano, garlic and chicken thighs. Shake the bag well and marinate for at least 20 minutes up to overnight.

2. 2

   Preheat the oven.: Preheat your oven to 350℉ (177℃).

3. 3

   Sear the chicken.: Heat 1 tablespoon of olive oil in a large skillet that's oven safe. Add the chicken thighs and cook on both sides until skin is golden brown and crispy. Make sure to reserve marinade. Chicken doesn't have to be cooked through since it will continue cooking in the oven. Transfer the chicken to a plate.

4. 4

   Cook the onion.: In the same skillet add the onion and cook for about 3 to 5 minutes just until the onion is soft and translucent. Add the garlic and saute for another 30 seconds just until it becomes aromatic.

5. 5

   Add the rice.: Stir in the rice and cook for 2 minutes. Add the chicken broth, reserved marinade and season with more salt and pepper if needed. Add the lemon zest, stir and bring to a boil.

6. 6

   Add the chicken back.: Add the chicken back to the skillet on top of the rice, arrange lemon slices around the chicken and cover the skillet with a lid.

7. 7

   Bake.: Bake covered for 20 minutes then remove the lid and bake for another 10 minutes.

8. 8

   Garnish and serve.: Garnish with parsley and serve warm.