Chicken With Pesto Rice

Step 1: Preheat oven to 375 F.

Step 2: Pat the chicken dry, then season it all over with salt and pepper to taste.

Step 3: Mince the shallot and smash the garlic.

Step 4: Arrange the chicken thighs in the pam sprayed 12 inch skillet skin side down.

Step 5: Sear for 3 to 4 minutes, until the fat begins to render, then add the shallot and garlic around the chicken.

Step 6: Season the shallot with a pinch of salt.

Step 7: Cook the chicken, undisturbed but moving the shallots and garlic around, until the chicken skin is golden and releases easily from the pan, about 15 minutes.

Step 8: Flip the chicken skin side up.

Step 9: Pour in the stock, and add the rice, pesto, and salt and pepper to taste.

Step 10: Halve 1 lemon and squeeze the juice into the skillet. Use tongs to evenly spread the rice and liquid around the chicken.

Step 11: Add rind to pan.

Step 12: Increase the heat to high and bring to a boil, then transfer the skillet to the oven, covered.

Step 13: Roast for 30 minutes, or until the rice has absorbed much of the liquid.

Step 14: Add thawed frozen green beans and olive oil drizzled over.

Step 15: Garnish with the feta and 1/8 cup of pesto.

Step 16: Bake 10 minutes more uncovered.

Step 17: Serve with the lemon wedges.