One-Pot Lemon Chicken and Rice by @MaxisKitchen

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Ingredients (3 servings):
For the Chicken:
4-6 boneless skinless chicken thighs
2 Tbsp olive pol
Juice of 1 lemon
1 clove garlic, minced
1 tsp dried oregano
1 tsp kosher salt
1/2 tsp freshly ground black pepper

For the Rice:
2 tsp olive oil
1 Tbsp butter
1 1/2 cups basmati rice, uncooked
3 cups chicken broth
3 cloves garlic, minced
2 Tbsp fresh dill, minced
2 Tbsp fresh parsley, minced
1 lemon, zest and juice
3/4 tsp kosher salt

To Finish:
Juice of 1/2 lemon
1 Tbsp fresh dill, minced
1 Tbsp fresh parsley, minced
Lemon wedges, for serving

Vegan Modification, optional: Sub in chickpeas for chicken, vegetable broth for chicken broth, and olive oil for butter

Instructions:
1️. Mix together the ingredients for the chicken marinade in a bowl. Add the chicken and marinate in the fridge for 30 minutes or up to 6 hours.
2️. In a large pot over medium-high heat, brown the top side of the chicken in olive oil 5-7 minutes until golden brown, then remove from the pot.
3️. Add the butter, rice, and garlic to the pot and sauté for 2-3 minutes, stirring often. Pour in the chicken broth, dill, parsley, lemon zest and juice, and salt. Bring to a gentle boil.
4️. Once water reaches a boil, add the chicken back to the pot browned side up and turn the heat down to low. Cover and simmer for 15-20 minutes until water is absorbed.
5️. Add the remaining lemon juice, dill and parsley before serving and enjoy! Serve with lemon wedges.