One-Pan Greek Chicken and Rice

6 chicken thighs (or legs/breasts)

2 tablespoons lemon juice

1 tablespoon olive oil

4 cloves garlic, finely minced

1 tablespoon oregano

1 ½ teaspoons sea salt

Black pepper to taste

1 tablespoon olive oil

1 onion, minced

1 green bell pepper, diced

1 cup rice (white, brown, or wild rice mix)

1 ½ cups chicken broth

1 cup cherry tomatoes

½ cup feta cheese

½ cup Greek olives (Kalamata or Castelvetrano)

1 lemon, thinly sliced

Italian parsley, for garnish (optional)

Pat dry the chicken thighs with paper towels.

Combine olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Rub this mixture over the chicken.

Cover and marinate for at least 1 hour or up to overnight.

Preheat oven to 400°F (200°C).

Heat a large cast iron skillet or Dutch oven over medium-high heat. Add olive oil.

Brown the chicken thighs, skin-side down, until golden brown. Remove and set aside.

In the same skillet, add the onions and green bell pepper. Sauté until softened (about 10 minutes).

Add the rice and chicken broth. Bring to a boil.

Nestle the browned chicken thighs into the rice mixture.

Cover the pan and transfer to the oven. Bake for 30 minutes.

Remove the lid, add cherry tomatoes, olives, and feta cheese. Place lemon slices on top.

Return to the oven, uncovered, for an additional 10 minutes.

Garnish with chopped Italian parsley if desired.

Serve hot and enjoy!