Baked Chicken & Rice With Peas

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1 1/2 pounds skinless boneless chicken legs, fat removed,

cut into 2- to 3-inch chunks

Salt and freshly ground pepper to taste + 1/2 teaspoon kosher salt

1 tablespoon olive oil

1 cup diced onion

1 cup long-grain rice, such as basmati or jasmine

12/3 cups low-sodium chicken broth

3/4 cup frozen peas

Fresh lemon juice to taste

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