Cast Iron White Wine Lemon Chicken

Name: Cast Iron White Wine Lemon Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean
Ingredients: {"lemon and herb chicken:","3 4 oz breasts chicken breasts, with skin (with or without bone)","1 Tbsp olive oil","1 lemon, juiced","1 Tbsp fresh thyme, chopped","1 tsp fennel seeds, ground","2 tsp garlic, minced",vegetables:,"1 yellow onion, thinly sliced","1 Meyer lemon, thinly sliced","1/2 14 oz can artichokes, quartered","1 cup brown rice","1/2 cup white wine, dry"}

Prep: 15 min

Cook: 25 min

Serves: 4

Meal: Dinner

Cuisine: Mediterranean

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dairy-freegluten-freeno fishno red meat

Ingredients

No ingredients listed.

Instructions

Step 1:

Preheat the oven to 425° F.

Step 2:

In a large bowl mix together the olive oil with the juice of 1 lemon, garlic, thyme and fennel with a pinch of salt and pepper.

Step 3:

Add the chicken breasts to the bowl and mix so that the chicken is evenly coated in the marinade.

Step 4:

Preheat a skillet that is large enough to fit 3 chicken breasts on medium/high heat. If you do not have a cast iron skillet, use a skillet that can withstand high heat and is oven-safe.

Step 5:

Add the chicken, skin side down, into the pan and sear for about 3-5 minutes. Then turn chicken so the browned, crispy skin side is up.

Step 6:

Add the onions, lemon and artichokes to the skillet, spreading them around the chicken, not on top, and transfer skillet to the oven. Roast for about 25 minutes, until chicken is cooked through.

Step 7:

While the chicken is in the oven, cook the rice according to the instructions on the package.

Step 8:

5 minutes before removing the chicken from oven, add the white wine to the pan. Cook for 5 more minutes then remove from oven.

Step 9:

To serve, slice the chicken and plate on top of the rice and spoon the white wine sauce with onions, lemons and artichokes on top.