One-Pot Lemon Oregano Chicken and Rice

Ingredients

• 6 to 8 bone-in skin-on chicken thighs, trimmed of excess fat and skin
• 1/2 cup shallots (or onion), chopped
• 2 cloves garlic, finely chopped
• 1 cup rice (I used a basmati, brown rice, and red quinoa mix), rinsed and drained thoroughly
• 2 cups chicken stock
• 2 sprigs fresh oregano
• 4-5 sprigs fresh thyme
• 2 teaspoons dried oregano
• 1 teaspoon herbs de provence
• 1 lemon zested and juiced, and 1 lemon sliced
• Kosher salt and black pepper to taste
• 1/4 – 1/3 cup olive oil
• juice and zest from 1 lemon
• 5 sprigs fresh thyme
• 1 teaspoon herbes de provence
• 2 cloves garlic, chopped
• 2 teaspoons to 1 tablespoon kosher salt (depending on how much chicken)
• 1/2 teaspoons black pepper
• Fresh parsley
• Fresh oregano
• Garlic chive flower, finely chopped (optional)