Ingredients

• 5 chicken thighs, skin-on and bone-in
• 2 tablespoons olive oil

• 2 lemons, juiced and zested (about 1/4 cup juice)
• 2 teaspoons Dijon mustard
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

• 1 yellow onion, diced
• 2 cups baby spinach, lightly packed and roughly chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 cup long grain white rice
• 2 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Chopped parsley, for garnish
• Lemon zest or slices, for garnish

Instructions

1. Combine all marinade ingredients in a bowl and mix until well blended.
2. Arrange the chicken thighs in a glass dish and pour the marinade over them, turning each piece so it’s evenly coated.
3. Cover and refrigerate for at least 30 minutes, or up to overnight.

1. Preheat the oven to 350°F (175°C).
2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Place the chicken thighs in the pan skin-side down and cook for about 5 minutes, until the skin is deeply golden. Keep the remaining marinade for later use.
3. Turn the chicken over and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
4. Scrape up any browned bits from the pan. Use paper towels to absorb some of the excess fat, leaving a small amount behind for cooking.
5. Add the diced onion and cook for 1–2 minutes, until slightly softened and translucent.
6. Stir in the spinach, garlic, oregano, salt, pepper, and the reserved marinade. Cook briefly, about 30 seconds, until the spinach begins to wilt.
7. Add the rice and stir thoroughly so the grains are coated in the oil and seasonings.
8. Pour in the chicken stock, stir, and bring the mixture to a gentle simmer.
9. Nestle the chicken thighs on top of the rice. Cover the skillet and transfer it to the oven. Bake for 35 minutes.
10. Remove the lid and continue baking for about 10 more minutes, until the rice is tender and the chicken is fully cooked.
11. Let the dish rest for 5–10 minutes. Fluff the rice with a fork to redistribute the spinach and onions before serving.
12. Finish with chopped parsley and lemon zest or slices.

• Refrigerate: Store leftovers in a covered container for 3–4 days.
• Freeze: Transfer to a freezer-safe container and freeze for up to 2 months.
• Reheat: Warm in the microwave for 2–3 minutes. For crispier skin, place the chicken under a broiler for a few minutes, watching closely.