Ingredients

The following ingredients have 4 Servings
  • 6 chicken thighs (bone-in / skin-on)
  • 2  tablespoons Vigo Olive Oil
  • 1  lemon zested and juiced
  • 3  tablespoons  honey
  • 3  tablespoons  soy sauce
  • 3  tablespoons  olive oil
  • 1  medium sweet onion diced
  • 6  garlic cloves minced
  • 1 cup rice
  • 1  tablespoon  Italian seasoning
  • 1  teaspoon  lemon zest
  • 2  cup s chicken broth
  • lemon zest
  • parsley chopped

Instruction

  • Mix all the marinade ingredients. Add the chicken thighs to a ziplock bag and pour the marinade over them. Shake, close and marinate for 1 to 6 hours.
  • Preheat oven to 375F.
  • Place a 9 or 10 inch cast iron pan over medium-high heat. Once the pan is hot, add 2 tablespoons of olive oil and brown the chicken nicely on each side. Remove from pan and set aside.
  • Add onion to the pan, cook for about 6 minutes, stirring occasionally. Add garlic and cook for 1 more minute.
  • Add the uncooked rice and stir for 1 minute.
  • Add the Italian seasoning, lemon zest and chicken broth. Stir to combine.
  • Add the chicken back to the pan, skin side up. Garnish with halved lemons.
  • Cover with foil and bake for 45-50 minutes in the preheated oven.
  • When 5 minutes are left, uncover the pan and broil for 5 minutes.
  • Garnish with lemon zest, parsley and serve.