Description
A comforting one-pan dish featuring tender baked chicken thighs nestled over fragrant herbed rice. Perfect for weeknight dinners with minimal cleanup!
Ingredients
Scale
For the Crust:
- For the chicken:
- 4 bone-in, skin-on chicken thighs
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tbsp olive oil
- For the rice:
- 1 cup long-grain white rice
- 2 cups chicken broth
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 tsp dried thyme
- 1/2 tsp salt
- For garnish:
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh dill
- 1 lemon, cut into wedges
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Pat chicken dry and season with salt, pepper, and paprika on both sides.
- Heat olive oil in large oven-safe skillet over medium-high heat. Brown chicken skin-side down for 5-6 minutes until golden, then flip and cook 2 more minutes. Remove chicken.
- In same skillet, sauté onion and garlic for 2 minutes until fragrant.
- Add rice, thyme, and salt, stirring to coat grains with oil.
- Pour in chicken broth and bring to simmer, scraping up browned bits.
- Nestle chicken thighs on top of rice mixture, skin-side up.
- Cover tightly with foil or lid and bake for 35 minutes.
- Remove cover and bake 10 more minutes to crisp chicken skin.
- Garnish with fresh herbs and serve with lemon wedges.
Notes
For crispier skin, broil for 2-3 minutes after baking. Substitute brown rice but increase liquid by 1/4 cup and bake time by 15 minutes.