One Skillet Mediterranean Chicken and Rice

• Gluten free

• Meat

  • 4 Chicken thighs, bone-in skin-on

• Produce

  • 2 Carrots
  • 2 Carrots, medium
  • 2 Celery stalks
  • 4 cloves Garlic
  • 1 Garlic powder
  • 1 Lemon, Zest of
  • 1 Lemon
  • 1 Lemon (about 2 tbsp, Juice of
  • 1 Onion
  • 1 Onion, medium
  • 1 tsp Oregano
  • 1/4 cup Parsley, fresh
  • 1 tsp Thyme

• Canned Goods

  • 1 1/2 cups Chicken stock

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1 Paprika
  • 1 tsp Salt
  • 1 Salt and pepper

• Liquids

  • 8 cups Water

Found on deliciousmeetshealthy.com

Ingredients

• 4 bone-in, skin on chicken thighs
• 8 cups water
• 2 celery stalks, cut in 2 pieces
• 1 onion, quartered
• 2 carrots, cut in 2 pieces
• ¼ cup fresh parsley
• 1 tsp salt
• 2 medium carrots, diced
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 cup uncooked rice
• 1½ cups chicken stock (recipe above, or store bought)
• Zest of 1 lemon
• Juice of 1 lemon (about 2 Tbsp)
• 1 tsp. thyme
• 1 tsp. oregano
• Salt and pepper to taste
• 1 lemon for garnish (optional)
• Garlic powder
• Paprika

Directions

• Place chicken thighs in a large pot and fill with water so it covers the chicken, season with salt. Add chopped onion, celery, carrots, and parsley to the water. Cover and bring to a boil. Boil chicken for 15 minutes. After that, move chicken to a plate, and strain the chicken stock and use for later. If you decide to use store-bought chicken stock, you dont need to add the vegetables to the water, but you do have to boil the chicken for 15 minutes in water.
• Heat oil in a large 10 oven-proof skillet over medium-high heat. Add chopped carrots, onion, and garlic. Season with salt, freshly ground black pepper, thyme, and oregano. Saute for about 5 minutes, or until vegetables are tender.
• Add rice to the skillet and stir well. Season the rice-vegetable mixture with salt, black pepper, thyme, and oregano.
• Season chicken thighs with garlic powder, paprika, salt and black pepper on both sides. Place the chicken on top of the rice mixture in the skillet.
• Add lemon zest and lemon juice to the chicken stock and mix well. Pour over the rice mixture.
• Bake in a preheated 350 F oven for about 30 minutes. Move the oven rack to the top and bake for another 10 minutes, to get a nice golden brown crispy skin on the chicken.

Nutrition