Skillet Lemon-Garlic Chicken and Rice

• 2 Tbsps - extra virgin olive oil
• 8  - bone-in, skin-on chicken thighs
• 1 ½ teaspoon - kosher salt
• ½ teaspoon - ground black pepper
• 3  - lemons
• 1  - onion
• 4 cloves - garlic
• 1 cup - long-grain white rice
• 14 ½ Ounce - reduced sodium chicken broth
• 1 cup - fresh basil leaves

Instructions

1. 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.
2. 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.
3. 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.
4. Stir in garlic and rice. Cook, stirring, until garlic is softened and rice is well-coated in drippings, about 1 minute.
5. 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.
6. 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.
7. 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.