One-Pot Chicken and Rice With Caramelized Lemon

Heat the oven to 400 F (200C). Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with salt, pepper and dried oregano and crushed red pepper.

• chicken thighs: 700 g
• salt: 1 teaspoon
• pepper: 1 teaspoon
• dried oregano: 1 teaspoon
• crushed red pepper

Place a large Dutch oven or other heavy-bottomed pot over medium-high heat and add olive oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes . Remove from the pot and set aside.

• olive oil: 2 tbsp
• thighs from step 1

Cut lemon into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes . Remove from the pot and set aside.

• lemon: 1

Add the olives, garlic, shallot and salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2-3 minutes . Turn the heat up to high, add the long grain rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes .

• olives: 1 cup
• garlic: 6 clove
• shallot: 1
• salt: 1 teaspoon
• pepper: 1 teaspoon
• dried oregano: 1 teaspoon
• long grain rice: 1 cup
• broth: 900 ml

Remove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25-30 minutes . Serve topped with fresh parsley and a squeeze of lemon juice.

• fresh parsley (opt)
• lemon juice (opt)