One-Pot Lemon Thyme Chicken and Rice

Heat a large skillet on the stove over medium heat. In a small bowl, combine the olive oil, lemon juice, salt, pepper and thyme. Pour this over the chicken thighs, turning them to coat them completely. Place the chicken thighs in the hot skillet. Brown them, turning once to brown both sides, about 2 minutes per side. Remove the chicken to a plate.

Add the onion and garlic to the skillet and saute for about 1 minute to soften. Add the rice and continue cooking, stirring, for one minute. Add the chicken broth and stir to combine. Return the chicken to the pot on top of the rice. It will be partially submerged in the liquid but not completely. Spread the lemon slices on top of everything.

Bring the liquid to a boil over medium heat, then reduce the heat to a simmer and cover the skillet. Cook at a simmer until the rice is tender and the liquid has been absorbed, about 20 minutes.