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One-Pot Chicken and Rice with Caramelized Lemon
Ingredients
  • 4 bone-in, skin-on chicken thighs (about 1½ pounds)
  • Salt and black pepper
  • 2 teaspoons dried oregano
  • Crushed red pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 lemons
  • 1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped
  • 6 garlic cloves, minced
  • 1 medium shallot or ½ medium onion, minced
  • 2 cups long-grain white rice, rinsed
  • 4 cups (32 ounces) chicken broth
  • ¼ cup roughly chopped fresh parsley, for serving
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