8 bone in, skin on chicken thighs
1 medium onion, diced
3 cloves, garlic, sliced
1 T fresh thyme, chopped, (or 1 t dried)
3 bay leaves
1 lemon, sliced
2 cups white rice
4 cups chicken stock
1 cup olives, pitted
salt and pepper
Preheat oven to 400 degrees.
Place a large skillet over medium heat (we love our @lodgecastiron 2 handled paella pan). – Thank you Burch Mixon.
Season chicken with salt and pepper.
Add 2 T of vegetable oil to the pan and place chicken skin side down and cook until golden (about 5 minutes).
Turn and brown the other side.
Remove from pan and set aside.
Drain about half of the fat from the pan and return to heat.
Add the onion and cook, stirring until soft and translucent, add the garlic and rice, continue to cook, stirring constantly until the grains are well coated and start to toast.
Add thyme, bay leaves and chicken stock.
Return the thighs to the pan, nestling into the rice, tuck the lemon slices in between the chicken pieces and sprinkle the olives on top.
Season with salt and pepper.
Once the liquid returns to a boil, transfer the pan to a 400 degree oven and cook until all of the liquid is absorbed, about 30 minutes.