Lemon Chicken with Summer Squash

Post date: Oct 7, 2016 6:14:50 PM

Serves 4

2 small zucchini or yellow squash, sliced into half moons (about 4 cups)

1 tsp. lemon juice

1 tsp. dried oregano

Salt and pepper

1 1/2 lbs. bone-in thighs or drumsticks

2 Tbsp. olive oil

1/2 cup diced onion

4 cloves garlic, thinly sliced

1 1/2 Tbsp. capers, rinsed and drained (if you like them)

2 tsp. finely grated lemon zest

1 cup Arborio rice

2 cups gluten free chicken broth

Directions:

Preheat oven to 400. In a small bowl, toss squash with lemon juice, oregano, salt and pepper. Set aside.

Season chicken on both sides with salt and pepper. Heat oil in a large oven-proof skillet over medium-high heat. Add chicken and brown on both sides. Remove to a covered plate. Add onion to the skillet and cook 2 minutes. Add garlic and capers (optional); cook 1 minute. Stir in lemon zest, rice and broth. Nestle browned chicken in rice and top with squash. Cover and bring to a boil, then transfer to the oven. Bake 30 minutes.

Remove lid and bake 10 minutes more, until broth is absorbed and rice is cooked through. Replace the lid and let rest 5 minutes before serving.