Lemon-Herb Chicken & Rice

1. Preheat oven to 420F. 
2. In a bowl, mix Italian seasoning, lemon pepper, garlic powder, 1 tsp salt, and olive oil and massage into chicken thighs. Let marinate for 15-30 minutes. 
3. Heat a cast iron skillet on medium to high heat and drop the chicken in skin side down. 
4. Once the skin gets crispy and golden brown, flip and give the bottom of the chicken some color. No need to cook all the way through, just 3-4 minutes. 
5. Remove chicken and wipe off excess rendered fat (if necessary).
6. Add onions and cook until softened then add garlic and cook until fragrant.
7. Add a cup of rice and mix it in. 
8. Add bone broth and remaining salt (typically bone broth needs some seasoning!) and additional seasonings if you’d like.
9. Put the chicken back in, skin side up, and push it into the rice. Add lemon slices and rosemary on top. 
10. Cover with an oven-safe lid or foil and bake for 20 minutes covered, 5 minutes uncovered.
11. Broil on low for 2-3 minutes to add some extra color to the thighs and enjoy!