Lemon Garlic Chicken with Rice and Olives

This one pan Mediterranean dish with the taste of lemon, garlic, oregano and rich, salty kalamata olives will hit the spot on this cold and snowy January day!

Ingredients:

9 chicken thighs

2 cups chicken broth

2 pinches saffron

salt and pepper to taste

2 tbsps olive oil

2 tbsps minced garlic

1 onion, diced

1 cup uncooked rice

1 cup kalamata olives with some of the brine

1 tsp oregano

zest and juice of 1 lemon

plus 1 lemon for garnish

Mince the garlic, dice the onion and zest and juice one lemon, then salt and pepper both sides of the chicken thighs. Heat the olive oil in a large skillet and brown the chicken 4-5 minutes on one side then another 3-4 minutes on the other side.

Remove the chicken to a plate and add the diced onion to the same pan. Brown 2 minutes then add the garlic and lemon zest for 30 seconds before adding the rice. Toss to coat 1 minute and add the broth and lemon juice. Add saffron, oregano and olives and bring to a gentle boil. 

Now return the chicken to the pan, nestling it into the rice and olives. Cover and place in a 350°F oven for 40-45 minutes.

When you remove the lid the chicken and rice should both be cooked and ready to serve.

Garnish with a slice of lemon and serve with a side salad.