Lemon-Garlic Chicken and Rice

A one skillet dish from southerncastiron.com 

• Ready In: 1 hr 5 mins
• Serves: 4-6

Ingredients

• 2  tablespoons  vegetable oil
• 4  bone-in skinless chicken thighs
• 4  skinless chicken drumsticks
• 2 1⁄2 teaspoons kosher salt, divided (not table salt)
• 1  teaspoon ground black pepper, divided
• 3  cups  chopped onions
• 1 1⁄4 cups long-grain rice
• 2 -3  tablespoons  finely chopped garlic (or to taste)
• 1⁄4 teaspoon crushed red pepper flakes
• 2 1⁄2 cups chicken broth
• 1⁄4 cup fresh lemon juice
• 2  tablespoons  chopped fresh parsley
• 1  lemon slice (seared garnishment see Kitchen Tip)

Directions

1. Kitchen Tip: To sear lemon slices, heat 2 teaspoons oil in a skillet over medium-high heat. Add lemon slices; cook, turning frequently, until browned, about 2 minutes.
2. Preheat oven to 350°.
3. In a 12-inch cast-iron skillet, heat oil over medium-high heat. When oil is hot, reduce heat to medium. Sprinkle chicken with 2 teaspoons salt and 1/2 teaspoon black pepper. Working in batches, add chicken to skillet; cook, turning occasionally, until browned, about 6 minutes. Remove from skillet.
4. Add onion to skillet; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice, garlic and red pepper; cook for 2 minutes. Add broth, lemon juice, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper; bring to a boil over medium-high heat. Remove from heat; arrange chicken in rice mixture.
5. Bake, covered, until rice is tender and a thermometer inserted in thickest portion of chicken registers 165°, about 35 minutes. Let stand, covered, for 10 minutes. Sprinkle with parsley. Garnish with seared lemon slices, if desired.