CLEAN AND COOK WITH ME| HOME RESET AND COOKING A YUMMY RECIPE // LoveLexyNicole

Hey friends!
Welcome back :) In today's video we are going to be getting some cleaning task down around my home and I also share a yummy one pan recipe that it so easy to make and taste super yummy. Give this video a thumbs up if you enjoy it and don't forget to hit that subscribe button.
Love,
Lexy Nicole


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One pan Chicken Recipe
MARINADE
2 tsp dried oregano
1 tsp dried minced onion
45 cloves garlic, minced
zest of 1 lemon
1/2 tsp kosher salt
1/2 tsp black pepper
12 Tbsp olive oil to make a loose paste
5 bonein, skin on chicken thighs

RICE
1 1/2 Tbsp olive oil
1 large yellow onion, peeled and diced
1 cup dry longgrain white rice (NOT minute or quick cooking varieties)
2 cups chicken stock
1 1/4 tsp dried oregano
5 cloves garlic, minced
3/4 tsp kosher salt
1/2 tsp black pepper
lemon slices, optional
fresh minced parsley, for garnish
extra lemon zest, for garnish

Instructions
In a large resealable plastic bag, add chicken and all marinade ingredients, and massage to combine. Refrigerate for one hour
Preheat oven to 350 F degrees.
Add 1 1/2 Tbsp olive oil to large cast iron or heavy oven safe skillet, and heat over MEDHIGH heat. Shake off excess marinade from chicken thighs and add chicken thighs, skin side down, to pan. Cook 45 minutes per side. Remove to plate and wipe skillet lightly with a paper towel to remove any blackened bits, reserving chicken grease in pan.
Reduce heat to MED and add onion to pan. Cook 34 minutes, until softened and slightly charred. Add garlic and cook 1 minute. Add rice, oregano, salt and pepper. Stir together and cook 1 minute.
Pour in chicken stock, raise temperature to MEDHIGH and bring to a simmer. Once simmering, nestle chicken thighs on top of the rice mixture.
Cover with lid or foil, and bake 35 minutes. Uncover, return to oven and bake an additional 1015 minutes, until liquid is removed, rice is tender, and chicken is cooked through.
Garnish as desired and serve.

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