Ingredients:
- 6 chicken thighs
- Kosher salt and freshly ground black pepper
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 3 lemons
- 2 tablespoons extra-virgin olive oil
- ½ red onion (minced)
- 2 garlic cloves (minced)
- 1 cup long-grain rice
- 2½ cups chicken broth
- 1 tablespoon fresh oregano (chopped, plus more for garnishing)
- 1 cup green olives
- ½ cup feta cheese (crumbled)
- 1/3 cup fresh fresh parsley (chopped)
Directions
Preheat the oven to 375° F. Season the chicken thighs with salt and pepper.
In a small bowl, stir together the dried oregano, garlic powder and the zest of 1 lemon. Rub the mixture evenly over the chicken.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken, skin side down, and sear until the chicken is well browned, 7-9 minutes. Remove to a plate and reserve.
Add the onion and garlic to the skillet and sauté until translucent, about 5 minutes.
Stir in the rice and sauté for 1 minute; season with salt.
Add the chicken broth and bring the mixture to a simmer. Stir in the fresh oregano and the juice of the zested lemon.
Slice the remaining 2 lemons and set aside.
Nestle the chicken, skin side up, into the rice mixture. Transfer the skillet to the oven and cook until the rice has absorbed all of the liquid and the chicken is fully cooked, 20-25 minutes.
Turn on the broiler and arrange the lemon slices over the chicken. Broil the skillet until the lemons are lightly charred and the chicken skin is very crisp, about 3 minutes.
Add the olives and feta to the skillet, garnish with fresh parsley and serve immediately.