Description
Say goodbye to dinner stress! This one-pan wonder lets the oven do all the work while you relax, creating crispy-skinned chicken and fluffy, flavor-packed rice without the fuss.
Ingredients
Scale
- 6–8 bone-in, skin-on chicken thighs (approximately 2 lbs/900g)
- 1½ cups long-grain white rice (300g)
- 2½ cups chicken broth (625ml)
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 lemon, cut into wedges (optional, for serving)
Instructions
- Preheat oven to 350°F (175°C). Pat chicken thighs dry and season with a mixture of paprika, garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down until golden brown (about 5 minutes). Transfer to a plate, leaving 1 tablespoon of fat in the pan.
- Sauté diced onion until translucent (3-4 minutes). Add garlic and thyme, cooking for 30 seconds until fragrant.
- Stir in rice, coating it with the flavored oil for about 1 minute.
- Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer, then remove from heat.
- Arrange seared chicken thighs on top of the rice mixture, skin-side up. Cover tightly with foil or a lid.
- Bake covered for 25 minutes, then uncover and bake for another 15-20 minutes until chicken is crispy and rice has absorbed all liquid.
- Let rest for 5-10 minutes before serving. Garnish with fresh parsley and serve with lemon wedges if desired.