3 tbsp of olive oil
4-6 Boneless skinless chicken thighs
2 cloves of garlic
1/2 lemon - juiced
2 stalks of oregano or 1 tsp dried
4 basil leaves or 1 tsp dried
Sprinkle of salt
1 cup rice
3 cups chicken stock or white wine
1-2 cups of your preferred vegetable; we've used broccoli or green beans
Preheat oven to 375 F. I used a 5 Quart dutch oven for this recipe so that I could use one pan on stovetop and move it immediately into oven. If you don't have a dutch oven, you can still cook this stove top at a simmer until the water is absorbed into the rice and it's fluffy.
Heat pan with olive oil. Cook chicken in olive oil for a couple minutes, enough to get each side slightly browned. Reduce heat. Add garlic to the chicken. Add lemon and sprinkle salt oregano and basil into pan too. Add rice and chicken stock, make sure all rice is covered, bring to a boil. Add your preferred vegetable and then move the pan into oven. Bake for 40 minutes, until the water is absorbed and the rice is fluffy.