One-Pan Mediterranean Chicken and Rice

Note: To roast garlic, cut the top off to reveal the tops of the cloves. Drizzle the top with olive oil and a sprinkle of salt, then wrap it in foil. Roast it in a 350ºF oven for 1 hour, then refrigerate it and use it as needed! It keeps for a long time.

Marinate the chicken the night before. Combine all of the ingredients for the marinade and the chicken in a plastic resealable bag and mush it all together thoroughly to make sure the chicken is coated. Make sure the bag is sealed tightly and let it sit in the refrigerator overnight. The next day, get out a large skillet with deep sides and heat the olive oil in it over medium high heat. Remove the chicken from the bag right into the pan and reserve the marinade. Let the chicken brown for about 3–4 minutes on each side just to develop some color. While it cooks, preheat oven to 350ºF. Remove the chicken to a plate when it is done.

Add lemon slices and let them just slightly brown for about a minute on each side. Remove them to the plate with the chicken. Then add in the onion and let it get fragrant for another minute or two. Stir in the rice to let it soften just for about 30 seconds, then pour in the reserved marinade and chicken stock. Let it come to a simmer, then cover the pan with its lid and transfer it to the oven. Bake the whole thing for 35 minutes, then remove the lid and bake it for another 10 minutes.

Sprinkle the fresh mint on top when it’s done and fluff up the rice a little with a fork. Serve immediately right from the pan and enjoy!