Ingredients
For the Chicken:
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4 bone-in, skin-on chicken thighs (or boneless thighs/breasts)
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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Salt and black pepper, to taste
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1 tablespoon olive oil or melted butter
For the Rice Base:
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1 cup long-grain white rice (uncooked)
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2 1/4 cups chicken broth
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1/2 cup chopped onion
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2 cloves garlic, minced
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1/2 teaspoon dried thyme or Italian seasoning
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1 tablespoon butter (optional, for richer rice)
Optional Add-ins:
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1/2 cup frozen peas or chopped carrots
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1/4 cup chopped bell pepper or mushrooms
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Chopped fresh parsley, for garnish
Instructions
1. Preheat oven:
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Preheat to 375°F (190°C).
2. Season the chicken:
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Pat chicken dry.
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In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper.
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Rub seasoning all over the chicken. Drizzle with olive oil or brush with melted butter.
3. Assemble the pan:
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In a 9×13-inch baking dish or oven-safe skillet, add:
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Uncooked rice
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Chicken broth
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Onion, garlic, and thyme
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Optional butter and veggies if using
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Stir gently to combine, then place seasoned chicken on top (skin-side up if using skin-on).
4. Bake:
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Cover tightly with foil and bake for 45 minutes.
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Remove foil and bake an additional 15–20 minutes until chicken is golden and rice is fully cooked.
(Check rice doneness and add a splash more broth if needed.)
5. Finish and serve:
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Let rest 5 minutes before serving.
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Garnish with fresh parsley, lemon wedges, or a sprinkle of Parmesan if desired.