One Pot Chicken and Rice with Za'atar

Chicken and rice, with the oven doing most of the work. Never Not Eating Za'atar and lemon bring a bright, savoury lift to the chicken, while the basmati rice soaks up the broth beneath it. Bring the casserole straight to the table for a generous meal without a pile of pots to wash.

The Stuff:

• 1 Onion, diced
• 2 Cloves garlic, minced
• 4 Tablespoons extra virgin olive oil
• 3-pound Chicken, cut into eight pieces
• ¼ Cup Never Not Eating Za'atar
• Juice of 1 lemon
• 1 ½ Teaspoons kosher salt, divided
• 1 ½ Cups uncooked basmati rice
• 3 Cups hot chicken broth

The Method:

1. Preheat oven to 375°F.
2. Place onion, garlic and 2 tablespoons extra virgin olive oil in the bottom of a large casserole. Cook in oven for 15 minutes while preparing the rest of the ingredients.
3. Meanwhile prepare chicken. Remove skin from the thighs. In a ziplock bag or bowl toss chicken with 2 tablespoons extra virgin olive oil, Never Not Eating Za'atar, ½ teaspoon salt and lemon juice. Mix until well coated.
4. Remove casserole from oven. Add rice and remaining 1 teaspoon salt and mix.
5. Arrange chicken over rice then pour boiling hot broth around the chicken. Cover with foil and place in preheated oven for 50 minutes to an hour until chicken is mostly cooked through and broth is absorbed by rice. Remove foil, (this is when you can add vegetables) drizzle more extra virgin olive oil if desired and roast for another 20 minutes until chicken is browned and rice is tender.
6. Serve as is or remove chicken to a plate and fluff up rice with a fork while mixing in toasted almonds and more Never Not Eating Za'atar to taste. Serve chicken with rice.