Skillet Lemon-Garlic Chicken and Rice
Makes 4-6 servings
2 Tbl Lemon Garlic Extra Virgin Oil
8 bone in chicken thighs
2 ½ tsp sea salt, divided
1 tsp black pepper, divided
2 tsp Balsamic Chicken Blend
3 cups chopped onion
1 ¼ cups long grain rice
3 Tbl finely chopped garlic
¼ tsp red pepper
2 ½ cups chicken broth
¼ cup lemon juice
2 Tbl chopped fresh parsley
Seared lemon slices for garnish
Preheat oven to 350 degrees, and preheat you cast iron skillet
In a 12” cast iron skillet, heat oil over medium heat. When oil is hot, reduce heat to medium. Sprinkle chicken with 2 tsp salt, balsamic chicken blend and ½ tsp pepper. Working in batches, add chicken add chicken to skillet skin side down and brown for 3-4 minutes until golden brown and flip chicken and cook another 3-4 minutes. Remove from skillet.
Add onion. To skillet, cook, turning occasionally, until lightly browned about 5 minutes. Add rice garlic, red pepper, cook for 2 minutes. Add the broth, lemon juice, remaining ½ tsp salt and black pepper, bring to a boil over high heat. Remove from heat add chicken back to skillet.
Bake covered (or on top of the stove), until chicken registers 165 degrees, about 35 minutes. Let stand covered for 10 minutes. Sprinkle with parsley and lemon slices
To sear lemon slices, heat 2 tsp oil in a skillet over medium high heat. Add lemon slices, cook turning frequently until browned, about 2 minutes.