Ingredient ! 4 bone-in skin on chicken thighs. 8 cups water. 2 celery stalks cut in 2 pieces. 1 onion quartered. 2 carrots cut in 2 pieces one by four cup fresh parsley. 1 teaspoon  salt. 2 medium carrots . 1 medium onion. 4 cloves garlic . 1 cup uncooked rice. 1 half cups chicken stock. Zest of 1 lemon. Juice of 1 lemon . 1 teaspoon . thyme. 1 teaspoon oregano. Salt and pepper to taste. 1 lemon for garnish . Garlic powder. Paprika.

Preparation ! Place chicken thighs in a large pot and fill with water so it covers the chicken, season with salt. Add chopped onion, celery, carrots, and parsley to the water. Cover and bring to a boil. Boil chicken for 15 minutes. After that, move chicken to a plate, and strain the chicken stock and use for later. If you decide to use store bought chicken stock, you don’t need to add the vegetables to the water, but you do have to boil the chicken for 15 minutes in water.Heat oil in a large 10 oven proof skillet over medium high heat. Add chopped carrots, onion, and garlic. Season with salt, freshly ground black pepper, thyme, and oregano. Saute for about 5 minutes, or until vegetables are tender.
Bake in a preheated 350 Fahrenheit oven for about 30 minutes. Move the oven rack to the top and bake for another 10 minutes,