Description
4 lemons were harmed in the making of this recipe.
Ingredients
Units
- 6 to 8 bone-in skin-on chicken thighs, trimmed of excess fat and skin
- 1/2 cup shallots (or onion), chopped
- 2 cloves garlic, finely chopped
- 1 cup rice (I used a basmati, brown rice, and red quinoa mix), rinsed and drained thoroughly
- 2 cups chicken stock
- 2 sprigs fresh oregano
- 4–5 sprigs fresh thyme
- 2 teaspoons dried oregano
- 1 teaspoon herbs de provence
- 1 lemon zested and juiced, and 1 lemon sliced
- Kosher salt and black pepper to taste
Marinade:
- 1/4 – 1/3 cup olive oil
- juice and zest from 1 lemon
- 5 sprigs fresh thyme
- 2 sprigs fresh oregano
- 2 teaspoons dried oregano
- 1 teaspoon herbes de provence
- 2 cloves garlic, chopped
- 2 teaspoons to 1 tablespoon kosher salt (depending on how much chicken)
- 1/2 teaspoons black pepper
Garnish
- Fresh parsley
- Fresh oregano
- Garlic chive flower, finely chopped (optional)
Instructions
- If using marinade (yes, it’s optional): Add all of the marinade ingredients to a large sturdy plastic bag, or bowl and mix well until salt is dissolved. Add the chicken and let it get happy for about 2-4 hours. If marinating overnight, reduce the amount of lemon juice, using just the juice from one half of a lemon instead of a whole lemon. You can leave this on your counter for the entire 2-4 hours, but if you decide to put it in the fridge, remove it at least 30min prior to cooking to take the chill off.
- If you decide to skip the marinade, just season the flesh side of the chicken with salt, pepper, and the dried herbs. Then proceed with the recipe.
- Preheat oven to 400 degrees.
- In a large 12-inch cast iron skillet (or any oven-safe skillet you have), very lightly coat the pan with a high smoke-point oil (such as vegetable, canola, grapeseed, etc.) just until theres a very light sheen, over medium-high heat. You won’t need to add any additional fat to the pan because the chicken thighs are already fatty and coated in olive oil.
- When the skillet is nice and hot, remove each piece of chicken from the marinade, letting any additional stuff drip off so it’s not too wet and place it in the skillet skin-side down. LEAVE THE CHICKEN ALONE! Let it sear until the skin easily releases, about 8-10 minutes. Now, if you’re noticing too many juices accumulating in the bottom of the pan, tilt it and scoop it out with a ladle or, if you’re bold, pour it off and discard — but PLEASE be careful! This stuff is hot, and you also don’t want any of your chicken to fall out. After the chicken skin is seared and gorgeously golden brown, let it cook on the meat side, just 1 minute. Transfer each thigh to a plate and set aside.
- Reduce the heat to medium. You should have about 2 tablespoons of fat leftover in the skillet. But if you don’t, add 2 tablespoons of olive oil. Saute your shallots (or onions) until softened, about 2-3 minutes. Add the garlic and cook for 30 seconds. Add the well-rinsed and drained rice, and toast it with the shallots and garlic in the leftover chicken fat (or olive oil) for about 2-3 minutes. Pour in the chicken stock, lemon juice, and lemon zest, while scraping up the browned bits at the bottom of the pan. Season the mixture with salt and pepper to taste. Add the fresh thyme, dried oregano, herbs de provence and stir gently until evenly combined. Place the chicken back into the skillet, making sure the skin isn’t submerged. Tuck slices of lemon between the pieces of chicken, and place 1 sprig (torn into two pieces) of oregano into the rice — you will remove this once it’s done. Turn the heat to high, and as soon as it reaches a boil, place the skillet in the oven on the middle rack.
- Cook until the rice is fully absorbed and tender, and the chicken registers 175 degrees on an instant-read thermometer. Remove the whole sprig of oregano. Let rest 10 minutes.
- Garnish with fresh parsley, oregano, and garlic chive flower (optional). Feel free to squeeze a tiny bit of fresh lemon juice over your individual serving and enjoy.
- Prep Time: 2 hours
- Cook Time: 45 mins
