Ingredients

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

• 2 lemons, juiced and zested (approx. 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. Marinate the Chicken

1. Combine all marinade ingredients in a bowl and mix well.
   
2. Place the chicken thighs in a glass dish, pour the marinade over them, and turn the pieces so they’re completely coated.
   
3. Cover and refrigerate for at least 30 minutes, or leave overnight for deeper flavor.

2. Begin Cooking

1. Preheat the oven to 350°F.
   
2. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
   
3. Set the chicken in the pan skin-side down and let it brown for about 5 minutes. Keep the leftover marinade—you’ll use it shortly.
   
4. Flip the chicken and sear the second side for another 5 minutes. Transfer the chicken to a plate.
   
5. Remove any large browned bits and soak up some (but not all) of the excess fat with paper towels—leave enough to cook the onions.

3. Build the Rice Base

1. Add the diced onion to the skillet and cook for 1–2 minutes, until slightly softened.
   
2. Stir in the spinach, garlic, oregano, salt, pepper, and the reserved marinade. Cook for another 30 seconds, just until the spinach begins to wilt.
   
3. Pour in the rice and stir until every grain is coated.
   
4. Add the chicken stock and bring the mixture to a light simmer.

4. Bake

1. Nestle the browned chicken thighs on top of the rice.
   
2. Cover the skillet and bake for 35 minutes.
   
3. Remove the lid and continue baking for about 10 minutes, or until the chicken is fully cooked and the rice is tender.

5. Finish and Serve

1. Let the dish rest for 5–10 minutes. The surface may look dark from the vegetables—simply fluff the rice with a fork to mix everything together again.
   
2. Garnish with parsley along with lemon zest or lemon slices.

• Refrigerate: Store leftovers in an airtight container for 3–4 days.
  
• Freeze: Keep in a freezer-safe container for up to 2 months.
  
• Reheat: Microwave for 2–3 minutes. If you’d like crispier chicken skin, place it briefly under the broiler and keep a close eye on it.