Take A Deep Breath... This chicken Is Bitter, But Tasty!

You'll need:

For the chicken:

- 5 chicken thighs
- 2 lemons
- 3 finely chopped garlic cloves
- 1 tbsp oregano
- 1 tsp salt
- oil for frying

For the rice:

- olive oil for frying
- 1 diced onion
- 6⅓ oz long grain rice
- 13½ fl oz chicken stock
- 1 tsp salt
- ½ tsp pepper
- 1 tbsp oregano

For the garnish:

- lemon slices

Here's how:

1. First, place the washed and dried chicken thighs in a resealable plastic bag. Next, peel thin strips from a lemon. It's best to use a lemon zester to do so. The thin strips of lemon peel are then to be added to the bag.

2. Now cut the lemons in half, squeeze out the juice, and pour it into the bag. Next, add the oregano and salt. Seal the bag and toss the chicken thighs in the marinade.

3. Heat up some oil in a cast iron skillet and add the chicken thighs from the bag. Sear the chicken thighs on both sides and remove them from the skillet.

4. Next, wipe the skillet clean using kitchen paper, heat up a generous amount of olive oil, and fry the diced onion in it. Next, stir in the rice. Pour a few spoonfuls of chicken stock into the bag containing the rest of the marinade, and then add it with the remaining chicken stock into the skillet. Now add salt, pepper, and oregano to the rice before leaving everything to cook for a while.

5. Place the chicken thighs in the rice, adding several slices of lemon in between. Place the skillet in a convection oven set to 360°F for 30 minutes.

Full recipe here: http://www.scrumdiddlyumptious.com/one-pot-lemon-chicken/