Skillet Lemon-Garlic Chicken and Rice

Heat oil in a 12-inch cast-iron skillet or nonstick frying pan over medium-high heat. Remove and discard chicken skin, then sprinkle chicken pieces with 1 teaspoon salt and the pepper. Brown chicken on both sides, turning as needed, about 10 minutes total.

While chicken browns, zest 1 lemon and squeeze 1 or 2 lemons to make 1/4 cup juice. Slice a whole lemon into thin rounds and set aside.

Transfer chicken to a plate. Add onion to drippings in skillet. Cook over medium-high heat, stirring often, until onion is softened, 2-3 minutes.

Stir in garlic and rice. Cook, stirring, until garlic is softened and rice is well-coated in drippings, about 1 minute.

Add broth, reserved lemon zest and lemon juice, and remaining ½ teaspoon salt, distributing rise evenly in skillet. Nestle chicken bone-side down in rice and pour in any chicken juices from plate. Top with lemon slices.

Bring mixture to a boil. Tightly cover pan with a lid or aluminum foil, protecting hands. Reduce heat to medium-low and simmer until liquid is absorbed and rice is tender, 25-30 minutes.

Coarsely chop basil, then scatter over chicken and rice and stir a couple of times to incorporate it. Top with basil sprigs and serve the dish right from the skillet.