• Preheat oven to 400℉.

Chicken Thighs

• In a large zip top bag, add lemon juice, oregano, basil, salt and pepper. Zip bag and massage to mix. Open bag, add thighs, close bag again, massaging and turning bag over to coat the chicken with the marinade. Set aside for at least 10-15 minutes.
• NOTE: During this time, I usually dice my yellow onion and measure out and prepare the ingredients for my lemon rice so no time is lost. Chicken can also be marinated overnight in the fridge,
• In a large skillet with a lid, heat 2 tablespoons of olive oil over medium heat. Add marinated chicken thighs with leftover marinade to the skillet. Cook until golden brown on each side. Remove from skillet and set aside. Thighs don't have to be cooked through because they will continue to cook later in the oven.
• Wipe out skillet to remove any drippings and cooked on marinade.

Creamy Lemon Rice

• Return the skillet to the stove top and melt butter over medium heat. Add diced yellow onion and cook until translucent. Add minced garlic and cook until fragrant.
• Whisk in broth, white wine and half and half cream. When warmed, add cream cheese in pieces. Continue to whisk until melted. Whisk in lemon juice and salt. Sauce will separate some when the lemon is added. Continue to whisk for another minute.
• Stir in rice. Place lid on skillet and keep at a low simmer for 5-8 minutes or until rice is tender, stirring occasionally. Rice will be creamy and saucy. Remove from heat and fold in shaved Parmesan and all the lemon zest from one medium lemon.
• Nestle browned chicken thighs and lemon slices into the lemon rice. Pour extra ½ cup broth over whole dish. Return the lid and place skillet into preheated oven.
• Bake with lid on for 10 minutes. Remove lid and continue to bake for 10-15 more minutes until edges are bubbly and lemons begin to cook. Remove from oven, top with chopped parsley and extra lemon zest and serve!