1 lb skin on thighs
salt and pepper to taste
2 tbsp fresh oregano, chopped
2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced or grated
1 1/2 cups rice, basmati or long grain
2 3/4 cup chicken broth
1 15 oz can artichoke hearts, rinsed, cut into chunks
2 tbsp lemon juice and zest
3 oz feta, crumbled
Pat chicken dry and season with salt, pepper, and half the oregano.
Heat oil in a dutch oven or pot on medium high heat. Add the chicken skin side down and cook until browned, 6-10 minutes. Flip and cook for an additional 3-4 minutes. Set aside.
Remove all but 1 tbsp of fat from the pot and heat on medium. Add the onion and salt and cook until softened. Add the remaining oregano and the garlic and cook until fragrant.
Add the rice and cook while stirring until toasted, about 1 minute. Add the stock and artichoke hearts and stir. Stick the chicken thighs on top, skin side up. Adjust heat and maintain a simmer. Cover and cook until chicken and rice are done, about 15-20 minutes.
Sprinkle with lemon zest, lemon juice and feta when done. Serve.