One Pan Chicken and Rice

1 cup long grain white rice

1 lb chicken thighs

salt and pepper

2 Tbsp olive oil

1 yellow onion, diced

2 cloves of garlic, minced

1 tsp paprika

1 tsp oregano

1/2 cup coarsely chopped green olives (Castelvetrano are the best)

1 1/2 cups chicken stock

(if you are using low sodium chicken stock, 1/2 tsp kosher salt)

1 lemon, sliced

1 cup artichoke hearts, roughly chopped

1. Bring 1 cup of water to a boil and add 1 cup of rice. Cover, remove from heat and set aside.

2. Preheat the oven to 400

3. Season the chicken thighs on both sides with salt and pepper.

4. Heat the 2 Tbsp of oil in a heavy oven-proof pan over medium high heat. (A cast iron pan works well.) When the oil is hot, sear the chicken on both sides. It does not need to be cooked through. Set the chicken aside.

5. Lower the heat to medium. Add 1 chopped yellow onion and cook until soft. Add 2 cloves of minced garlic, 1 tsp paprika, 1 tsp oregano. Cook for 1 minute until the garlic loses the raw smell. Turn off the heat.

6. Add the par cooked rice and 1/2 cup of chopped green olives, stir well and add 1 1/2 cups of chicken stock and 1/2 tsp salt if you are using low sodium chicken stock.

7. Tuck the 1 cup of artichoke hearts into the rice, place the chicken thighs on top and scatter the lemon slices over the chicken.

8. Bake for 30-35 minutes until the chicken is done through.