Parsley or oregano, chopped for garnish (optional)
Fresh lemon zest for garnish (optional)
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Combine chicken ingredients in a Ziploc bag and refrigerate for at least 20 minutes.
Preheat oven to 350 degrees.
Heat 1/2 Tbsp. olive oil in a large skilled over medium-high heat. Place the chicken in the skillet (and set aside marinade) and cook, skin side down, until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
Pour off fat from the pan, then return it to the stove. Heat 1 Tbsp. olive oil in the skillet over medium-high heat, then add the onion and sauté a few minutes until translucent. Add the remaining rice ingredients and reserved marinade. Let the liquid come to a simmer, then place the chicken on top, then place the lid on the skillet. Bake in the over for 45-50 minutes. Remove the lid and back for an additional 10 minute or until all of the liquid is absorbed and the rice is tender.
Remove from the oven and allow to rest for 5-10 minutes before serving. Garnish with herbs and lemon zest, if desired.