Baked Greek Chicken Thighs

Perfect one pot chicken dish that is started in the stove top and finished  in the oven.

Baked Greek Chicken Thighs

Ingredients 
For chicken marinade
2 tsp oregano
1 tsp minced onion
4 cloves garlic, minced
1 lemon, zested
1/2 tsp salt
1/2 tsp pepper
2 T olive oil
5 to 6 bone in chicken thighs

For the rice
1T olive oil
1 onion, diced
1 c long grain rice
2 c chicken broth
4 cloves minced garlic
1 tsp oregano
1/2 tsp each salt and pepper
Sliced lemon, for garnish
Minced parsley, for garnish 

Directions
1. Preheat oven to 350 degrees
2. In a large bowl or ziploc bag add all of the marinade ingredients and mix well . Let the chicken marinate in the refrigerator for about 15 minutes.
3. After the marinating time, add 1 1/2 T of oil to a large skillet and heat to medium high.
4. Take chicken from marinade, shake of excess and place skin side down in a skillet. Cook for 5 minutes, then turn and cook the other side for 4 to 5 min more.
5. Remove the chicken from the skillet and set aside.
6. Using the same skillet , leave the chicken grease in the pan and reduce the heat to medium. Add the diced onion and cook for about 4 min or so until the onion is translucent. Add the garlic and cook for about one minute more.
7. Add the dry rice, oregano , salt and pepper. Stir for about 1 minute and then pour in the broth . 
8. Raise the temperature to medium high and bring to a simmer. When the broth is simmering place the chicken , skin side up, over rice.
9. Cover the skillet with a tight fitting lid, or foil, and bake at 350 for 40 minutes. 
10. Uncover the skillet and return it to the oven for 15 minutes more, or until there is no liquid, the rice is fluffy and the chicken is cooked through.
11. If desired garnish with lemon slices and minced parsley.