One Pot Greek Lemon Chicken and Rice

• Gluten free

• Meat

  • 6 Chicken thighs

• Produce

  • 2 heads Garlic
  • 3 Lemons
  • 1 tsp Oregano, dried
  • 1 (10oz pkg Pearl onions
  • 1 tsp Rosemary, dried
  • 3 sprigs Thyme, fresh

• Condiments

  • 1 cup Greek olives, mixed
  • 2 tbsp Lemon juice

• Pasta & Grains

  • 2 1/2 cups Minute rice

• Baking & Spices

  • 1 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Liquids

  • 2 1/2 cups Water

Found on dishingdelish.com

Description

Ingredients

• 6 chicken thighs, with bone and skin
• 3 lemons, halved
• 2 1/2 cups minute rice
• 2 1/2 cups water
• 1 (10oz) pkg pearl onions, peeled
• 1 cup mixed greek olives
• 2 heads of garlic, tops cut off
• 1/2 cup dry white wine
• 2 tbsp lemon juice
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp salt
• 1 tsp pepper
• 3-4 sprigs fresh thyme

Directions

• Preheat oven to 375°F.
• In a large dutch oven, add olive oil and melt butter over medium-high heat.
• Add chicken, skin side down, and sprinkle with salt and pepper.
• Cook chicken until skin has browned, about 5-6 minutes. Turn over and do the same to the other side.
• Remove chicken from pan and add pearl onions, garlic (open side down), and lemons (cut side down). Add rosemary and oregano.
• Sauté until onions soften, about 3-4 minutes.
• Remove onions, garlic, and lemons from pan.
• Add rice, wine, water, and lemon juice. Quickly stir, then add back in onions, lemons, and chicken.
• Add garlic (open side up), olives, and thyme on top of rice.
• Bake 40-45 minutes, or until chicken reaches an internal temperature of 165°F and is no longer pink.