Ingredients
  • 4 bone-in, skin-on chicken thighs
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • Zest of 1 lemon
  • 2 tbsp olive oil
  • 1/2 a large red onion, diced
  • 3 cloves garlic, minced
  • 1 cup long-grain rice (e.g. basmati or jasmine)
  • 500 ml Freja’s Classic Chicken Bone Broth
  • Juice of 1 lemon
  • 1 tbsp fresh oregano, chopped (or more to taste - if you can't find fresh, add 1tsp of dried instead!)
  • 1 cup artichoke hearts - fresh, marinated
  • Lemon slices, for grilling/garnish
  • 1/2 cup Halkidiki olives and Kalamata olives (pitted)
  • 1 pack of crumbled feta
  • Handful of fresh parsley, chopped, to garnish

 

Method
  1. Heat oven to 190°C. Pat chicken thighs dry. Mix salt, pepper, dried oregano, garlic powder, and lemon zest in a small bowl. Rub mixture all over chicken, including under the skin if you’d like.
  2. Heat olive oil in a large oven-safe skillet over medium-high. Place chicken skin-side down and sear 7–9 minutes without turning! Flip, sear for 2 more minutes, then transfer to a plate.
  3. In the same skillet (do not wash it!!), sauté onion for 3 minutes until softened. Add garlic and cook 30 seconds until fragrant. Stir in the rice and toast for 1 minute until translucent.
  4. Pour in the bone broth, squeeze in lemon juice, and fresh oregano. Scrape up any browned bits. Bring to a simmer. Stir in the artichoke hearts, then nestle the chicken thighs skin-side up into the rice mixture.
  5. Transfer skillet to oven and cook uncovered, for 20–25 minutes until rice is tender, broth absorbed, and chicken cooked. If the rice needs longer, tent the chicken with foil and continue baking.
  6. Switch oven to grill. Top the skillet with lemon slices and grill for 2–3 minutes until the chicken skin is crisp and lemons are lightly charred.
  7. Remove from the grill and scatter over the olives, feta, and parsley. Rest for 5 minutes before serving to let rice firm up.