Step 1

Preheat oven to 400 degrees F.

Step 2

Place chicken on a plate and season generously with kosher salt and ground black pepper.

Step 3

Place Dutch Oven on stove and bring to medium-hight heat.

Step 4

Add ghee or olive oil to pan; swirl to coat.

Step 5

Sear chicken skin-side down for 1-2 minutes, flip and let cook another 1-2 minutes (turning down heat, as-needed).

Step 6

Remove chicken from dutch oven, place on a plate and set aside.

Step 7

Using the same Dutch Oven, turn heat to medium-high again (add a little more ghee or olive oil, if needed) and add in garlic. Move around pan constantly until fragrant, about 30 seconds.

Step 8

Add in yellow onion, red onion, carrots and celery. Saute for 2-3 minutes.

Step 9

Add in mushrooms, peas, broth, lemon zest, lemon juice, soy sauce, worstershire and kosher salt. Stir to combine.

Step 10

Pour in rice and Italian seasoning; stir to combine.

Step 11

Bring to a simmer and then place chicken thighs back on top (skin side up) along with any juices that have settled on the plate under them.

Step 12

Place lid on Dutch Oven and put in the oven, middle rack.

Step 13

Bake 30-40 minutes or until rice is soft (or cooked to your liking). If you check the rice and you feel like all of the broth is gone but the rice isn’t fully cooked, add an additional 1/4 cup broth.

Step 14

Remove and let cook slightly, serve immediately.