One Pot Mediterranean Chicken & Rice
Preheat oven to 350°F.
In a large bowl, season chicken with oregano, lemon juice, paprika, parsley salt and pepper Set aside for 15 minutes.
In a Dutch oven, heat remaining 2 tbsp oil. Sear the chicken for 4 to 5 minutes both sides, or until golden on the bottom. Set aside.
To pan, add onion and sauté for 1 minute. Add rice and sauté 30 seconds. Add broth and lemon juice; bring to a simmer. Add olives and artichoke hearts (optional) then top with chicken; cover and bake for 35 minutes.
Remove lid add lemon zest and cook an additional 5 minutes. Serve with lemon wedges.
Ingredients
Directions
Preheat oven to 350°F.
In a large bowl, season chicken with oregano, lemon juice, paprika, parsley salt and pepper Set aside for 15 minutes.
In a Dutch oven, heat remaining 2 tbsp oil. Sear the chicken for 4 to 5 minutes both sides, or until golden on the bottom. Set aside.
To pan, add onion and sauté for 1 minute. Add rice and sauté 30 seconds. Add broth and lemon juice; bring to a simmer. Add olives and artichoke hearts (optional) then top with chicken; cover and bake for 35 minutes.
Remove lid add lemon zest and cook an additional 5 minutes. Serve with lemon wedges.