Marinated Lemon Chicken and Onion Rice Skillet

Wash and dry the lemon and parsley.

For this step: lemon, parsley

Finely grate the lemon zest into a large bowl, then halve the lemon and squeeze in the juice. Peel and mince the garlic and stir it in with the oregano, the salt for the chicken and some pepper. Add the chicken, turn it to coat and refrigerate for 20 minutes.

For this step: garlic, dried oregano, salt, ground black pepper, boneless skinless chicken thighs

Meanwhile, peel and finely dice the onion, and chop the parsley.

For this step: yellow onion

Rinse the rice in a fine-mesh strainer and drain it thoroughly.

For this step: long-grain white rice

When the chicken has marinated, heat the oil for the chicken in a deep, heavy 12-inch skillet with a tight-fitting lid over medium-high heat (a 12-inch skillet holds 4 servings; for more, use two skillets).

For this step: olive oil

Once the oil shimmers, lift the thighs from the marinade, letting the excess drip back into the bowl, and keep the marinade. Sear the chicken, turning once, until lightly browned outside but still underdone inside, 4 to 6 minutes in all. Move it to a plate and keep the skillet.

Lower the heat to medium and add the rest of the oil and the onion. Cook, stirring, until softened, 4 to 5 minutes.

For this step: olive oil

Stir in the rice until coated in oil, 1 minute. Add the broth, the rest of the salt and the reserved marinade, scrape up the browned bits and bring to a full boil.

For this step: salt, low-sodium chicken broth

Nestle the chicken and its juices on top of the rice. Cover, lower the heat to low and simmer with the lid closed until the broth is absorbed, the rice is tender and the thickest thighs reach 165°F, 18 to 20 minutes.

Take the skillet off the heat and let it rest, covered, until the rice settles and separates easily, 5 minutes.

Lift the chicken onto plates, fluff the rice and spoon it alongside. Scatter with the parsley.