Creating One Pot Greek Chicken and Lemon Rice is straightforward if you follow these simple steps:

1. Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Sear the Chicken: Season the chicken thighs with salt and pepper. Add them to the pot and sear for about 4-5 minutes on each side until browned. Remove and set aside.
3. Sauté the Aromatics: In the same pot, add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
4. Add Rice and Seasonings: Add the rice to the pot, along with the dried oregano, dried thyme, lemon zest, and a pinch of salt and pepper. Stir to coat the rice in the oil and spices.
5. Add Liquid: Pour in the chicken broth and lemon juice. Bring the mixture to a gentle boil.
6. Return the Chicken: Place the seared chicken thighs back into the pot, nestling them into the rice.
7. Simmer: Reduce the heat to low, cover the pot, and let it simmer for about 30 minutes. Avoid lifting the lid during cooking to ensure even steaming.
8. Check for Doneness: After 30 minutes, check that the rice is tender and the chicken is cooked through (internal temperature should reach 165°F or 74°C).
9. Rest the Dish: Remove the pot from heat and let it sit, covered, for 5-10 minutes. This allows the flavors to meld and the rice to absorb any remaining liquid.
10. Garnish and Serve: Fluff the rice with a fork, garnish with fresh parsley, and serve hot.

These steps will guide you in creating this incredible dish effortlessly.