Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 680g)
  • 2 tablespoons olive oil (30ml)
  • 1 teaspoon salt (5g)
  • ½ teaspoon black pepper (2g)
  • 1 teaspoon paprika (2g)
  • 1 teaspoon dried oregano (1g)
  • 1 cup long-grain white rice (200g)
  • 2 cups chicken broth (480ml)
  • Zest and juice of 1 large lemon (about 80ml juice)
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • ½ cup chopped fresh parsley (15g)

Instructions:

  1. Pat chicken thighs dry with a paper towel. Season with salt, pepper, paprika, and oregano.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown, about 5-7 minutes. Flip and cook for an additional 3-4 minutes. Remove chicken and set aside.
  3. In the same skillet, add onions and garlic. Sauté until softened, about 3 minutes.
  4. Add rice to the skillet and stir, cooking for 2 minutes. Pour in chicken broth, lemon juice, and zest. Stir to combine.
  5. Return chicken to the skillet, nestling it on top of the rice. Bring to a simmer, cover, and cook for 20-25 minutes until rice is tender and chicken is fully cooked (internal temp of 165°F / 74°C).
  6. Stir in chopped parsley before serving. Fluff the rice gently with a fork, serve the chicken on top, garnished with lemon slices if desired.