Ingredients
Preparation
Preheat the oven to 350 degrees F.
Heat the cast-iron skillet on high heat. Season the chicken to taste with Kosher salt and black pepper.
Cook the chicken, skin side down, on the cast-iron skillet for about 4 to 5 minutes until browned. Flip and cook for about 3 to 4 minutes.
Push the chicken to the side, then add the olive oil to the cast iron skillet and heat on medium-high.
Add in the onions, then cook for about 3 to 4 minutes. Once the onions are mostly melted, add in the lemon zest and garlic cloves. Cook for about 30 seconds while stirring.
Add in the uncooked rice, then cook for 1 minute, then pour in the chicken stock and lemon juice.
Add in the oregano, then put the chicken back in, skin side up.
Bake covered with foil for about 45 to 50 minutes.
Serve with additional lemons on the side, and enjoy!
