One-Pot Greek Chicken & Rice

Ingredients

• 4-6 bone in skin on chicken thighs, or drumsticks

• salt and pepper to taste

• 4 tablespoons olive oil

• 1 large red onion, diced

• 1 cup white rice, uncooked

• 8 cloves of garlic, minced

• 1 tablespoon dried basil

• 2 lemons, zest & juice, seperated

• 2 cups chicken broth

Preheat oven to 350°F.

Heat your cast iron skillet to medium high heat. Season both sides of your chicken with salt and pepper. Heat a little olive oil over the pan. Seer each side of the chicken, skin side down, for about 7 minutes. Flip chicken and seer on the other side. If cooking drums, you’ll flip more often. Remove chicken, set aside.

Add more olive oil to the pan, and cook down the onions. Add lemon zest and garlic, cook for about 40 seconds. Add the rice and cook for one minute.

Pour chicken broth and lemon juice, mix well. Add oregano and mix. Bring rice to a low boil, set aside. Add chicken back on top. Cover with aluminum foil and bake in the oven for about 1 hour, or until chicken and rice are cooked.

Remove chicken, fluff and mix rice, place chicken back on top, serve hot.