While the rice cooks, start the chicken. Heat the olive oil over medium heat in a cast iron (or other oven-safe) skillet.
Once the oil is hot, add the chicken thighs, skin side down, and cook until the skin is golden brown. Flip the thighs over and cook over low heat.
Slice the lemon in half. Set one half aside, and cut the other half into thin slices.
When the rice is done cooking, add it to the skillet, distributing it around the chicken thighs. Pour in the chicken broth and peas. Squeeze the lemon juice over the pan, and lay the lemon slices on the rice. Sprinkle with salt and pepper.
Bake at 425 degrees for 25 minutes, then turn the heat up to 450 degrees for the last 5 or so minutes (so the skin gets nice and crispy). Check the temperature of the chicken using a meat thermometer - it should be 165 degrees.
To serve, spoon rice onto each plate, and top with a chicken thigh.
You can easily increase this recipe - if you need to double it and a skillet isn't large enough, simply transfer to a large Pyrex dish after browning the chicken.
Leftovers should stay fresh in the refrigerator for three days.
Easy Skillet Chicken and Rice.
Amount Per Serving
Calories 714Calories from Fat 360
% Daily Value*
Saturated Fat 10g63%
Vitamin A 445IU9%
Vitamin C 32.9mg40%
* Percent Daily Values are based on a 2000 calorie diet.