Chicken Thighs with Lemon Mushroom Rice

This is a super simple, easy, delicious one-pot meal which makes clean up a breeze. 

Ingredients:

• 4 Tbsp lemon juice
• 1Tbsp dried oregano
• 4 tsp minced garlic
• 1 tsp salt 
• 4 bone-in chicken thighs 
• 2 Tbsp EVOO, divided
• 1 small onion, diced
• 1 1/2 c mushrooms, sliced
• 1 c Jasmine rice 
• 1 1/2 c chicken stock 
• 1 lemon; zested, sliced and seeded
• 1 Tbsp dried parsley

Directions:

• Marinade the chicken thighs with the first four ingredients. Marinade for 20 minutes or up to overnight. 
• Preheat oven to 350 degrees and heat 1 T EVOO in a cast iron skillet over high heat on the stove. 
• When skillet is heated, add the chicken skin down to the skillet and cook for 2 minutes then flip and cook for another 2 minutes. Reserve the marinade. After chicken is cooked, remove and set aside. 
• Using paper towel, soak up the fat from the skillet. After, add other 1 Tbsp of EVOO and add the mushrooms and onion. Cook until onions are translucent and mushrooms are golden. 
• Add the reserved marinade, chicken stock and rice; mix thoroughly and bring to a simmer. 
• Add the chicken, skin up, back to the skillet, add sliced lemon on top of the chicken and cover the skillet. 
• Bake in oven for 30 minutes, remove cover and cook for 10 minutes. 
• Remove skillet and let rest for 5 minutes. 

To serve scoop out one thigh with rice and top with parsley and lemon zest.