Step 1

Preheat oven to 400 degrees

Step 2

In a large dutch oven (5.5 quart) over medium-high heat add 6 tablespoons of extra virgin olive oil. Let oil heat up for about 5 minutes.

Step 3

In a large bowl, toss chicken thighs with salt, pepper, oregano and chili flakes until coated.

Step 4

Add chicken thighs to the pot, skin side down for 5 minutes, or until they release from the bottom of the pot.

Step 5

Flip chicken thighs over to cook the other side, for 5 minutes.

Step 6

Remove chicken from pot, and set aside.

Step 7

Add yellow onion and stir, scraping the bottom of the pan to get the chicken fats into the onion. Stir occasionally until translucent, about 5-7 minutes

Step 8

Add garlic, stirring constantly until garlic is fragrant, but not burned, about 1 minute

Step 9

Add olives and sun-dried tomatoes to pot, stirring, for 1 minute.

Step 10

Add rice and chicken broth, stir to combine and cover pot for about 5 minutes until it comes to boil.

Step 11

Add the cooked chicken back into the dutch oven and cover the pot.

Step 12

Turn heat off on stove, and place the pot, covered, in the oven.

Step 13

Bake the chicken and rice for 30-35 min, until the rice is fully cooked and creamy.

Step 14

Serve with with fresh parsley and lemon juice and crumbled feta.