Step 1

Preheat oven to 400

Step 2

Season the chicken thighs with the chicken seasoning blend mentioned in the ingredients section

Step 3

Marinate the chicken thighs for 30 minutes

Step 4

Pat the chicken things dry after marinating and brown in a skillet with high sides with olive oil. Brown the chicken about 5 minutes each side or until the chicken is golden brown. The chicken will cook all the way through in the oven so only cook until browned and glazed. Remove from the pan and set aside on a plate

Step 5

In the same skillet at medium/medium high heat add more olive oil if needed and sauté the lemon rounds, onions, chopped garlic, sun dried tomatoes, tomato paste, lemon zest, crushed red pepper, salt, and pepper until golden

Step 6

Deglaze the skillet with white wine. Allow the alcohol to burn out for a couple minutes in the pan. Then, add the juice of 1/2 a lemon

Step 7

Add the rice and sauté for a minute or so

Step 8

Next, add the chicken stock. Bring the contents of the skillet to a boil. Then, lower the heat to medium and add the chicken thighs and all of the juices back into the pan

Step 9

Cover the skillet with the lid and immediately add into the oven set to 400 degrees F. for 40 minutes.

Step 10

Remove from oven and garnish the dish with chopped fresh parsley! Enjoy! and MAKE IT!