One-Pot Greek Lemon Chickenand Rice

Prepare the marinade by mixing olive oil, minced garlic, lemon juice, dried herbs, Dijon mustard, paprika, salt, and black pepper in a bowl.

Place the chicken thighs in a zip‑lock bag, pour the marinade over them, seal the bag, and refrigerate for at least 30 minutes or up to overnight.

Heat a skillet over medium‑high heat, add a little olive oil, and sear the chicken thighs skin‑side down for about five minutes until the skin is golden.

Remove the chicken thighs, discard excess fat from the pan, then sauté the diced onion and any remaining minced garlic in the same skillet until softened.

Stir in the long‑grain rice, then add the chicken broth, the juice of one lemon, and any seasoning that remains in the pan.

Return the chicken thighs to the skillet, cover with a lid, and bake in a preheated oven at 350°F (350°F) for 30 minutes, or until the rice is tender and the chicken is cooked through.

Garnish with chopped fresh parsley and lemon slices before serving.