One Skillet Lemony Chicken Rice and Olives
Servings 4
Ingredients
- 4-6 chicken thighs, skin on, bone in
- 2 tbsp extra virgin olive oil
- 1 med onion, chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 1/2 cups rice
- 1/2 cup white wine (I like to use Chardonnay) can sub in broth
- 2 cups chicken broth
- 1/4 cup fresh squeezed lemon juice
- 1 teaspoon lemon zest (optional)
- 1 teaspoon thyme
- 1/2 teaspoon kosher salt (plus additional for salting chicken)
- freshly ground black pepper
- 1/2 cup Castelvetrano olives
- 1 lemon sliced
- 1 tbsp fresh parsley chopped
Instructions
- Preheat oven to 350°F.
- Trim chicken thighs of excess skin (any skin that goes beyond covering the top of the thigh I trim off) and fat. Using a paper towel, blot off any excess moisture and then massage thighs with about 1 tablespoon of EVOO (this process will help avoid the mess that comes with browning the thighs in a skillet!) sprinkle with kosher salt and pepper. Heat (oven safe) skillet over medium high heat and brown the thighs, beginning with the skin side down first, 4-5 minutes for the first side and then 3-4 minutes for reverse side. Once browned, remove thighs to a plate and set aside.
- Add another tablespoon of EVOO to skillet and once shimmering add chopped onions. Saute over medium high heat until soft and translucent, about 5 minutes. Add minced garlic and saute for another minute.
- Add rice to skillet, stirring about 1 minute until rice is thoroughly coated with oil.
- Add ½ cup wine (or broth)and allow to deglaze pan, stirring for another minute or so until any brown bits from the chicken have released from the bottom of the skillet.
- Add remaining liquid, lemon zest, thyme salt and pepper. Arrange chicken thighs evenly around skillet, scatter olives and tuck in lemon slices.
- Cover skillet (if you have no lid, simply cover with aluminum foil) and place skillet in oven for 30 minutes, uncover and bake an additional 10 minutes.
- Garnish with chopped parsley.