Ingredients:

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•   4-6 Bone in, Skin on Chicken Thighs
•   2 tbsp avocado oil (or EVOO)
•   1 tbsp smoked paprika
•   1 tbsp fried oregano
•   1/2 tbsp garlic powder
•   1/2 tbsp onion powder
•   salt
•   black pepper
•   1 cup basmati rice
•   2 1/4 - 2 1/2 cups chicken broth
•   2 tbsp lemon juice
•   1/2 cup kalamata olives (optional)
•   fresh parsley (for garnish)

•   1 cup cherry tomatoes (halved)
•   1/2 small red onion
•   1/2 cup crumbled feta cheese
•   1 tbsp EVOO (A good one!)
•   1 tbsp red wine vinegar (or lemon juice)
•   salt (to taste)
•   black pepper (to taste)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Preheat the oven to 375°F (190°C).

2. Season the chicken:
   Pat thighs dry and season both sides (season under the skin and on top!) with smoked paprika, oregano, garlic powder, onion powder, salt, and pepper.

3. Sear the chicken:
   Heat olive oil in a large oven-safe skillet over medium-high heat.
   Sear chicken skin-side down until golden and crisp, about 5–6 minutes. Flip and cook another 3 minutes. Remove and set aside.

4. Sauté aromatics:
   In the same skillet, add the diced onion and garlic. Sauté for 1–2 minutes until fragrant.

5. Add rice and liquid:
   Stir in rice, coating it with the oil and aromatics.
   Pour in chicken broth and lemon juice, scraping up any brown bits from the pan.

6. Nestle chicken back in:
   Place chicken thighs on top of the rice (skin side up).
   Add olives if using.

7. Bake:
   Cover the skillet with a tight-fitting lid or foil and bake for 25 minutes.
   Then remove the cover and bake for an additional 5–10 minutes until the rice is tender and the chicken is cooked through (internal temp 165°F).

8. Make the topping:
   While it bakes, combine tomatoes, red onion, feta, olive oil, vinegar (or lemon juice), and a pinch of salt and pepper. Toss gently.

9. Finish & serve:
   Let the skillet rest for 5 minutes, then fluff the rice with a fork.
   Spoon the tomato feta mixture over the chicken and sprinkle with fresh parsley.