Description
A comforting one-pan meal 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
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- For garnish:
- 2 tbsp fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 375°F (190°C).
- 2. Season chicken thighs with salt, pepper, and paprika on both sides.
- 3. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden brown. Flip and cook 2 more minutes. Remove chicken and set aside.
- 4. In the same skillet, sauté onion for 3 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- 5. Stir in rice, thyme, rosemary, salt, and pepper. Pour in chicken broth and bring to a simmer.
- 6. Nestle chicken thighs into the rice mixture, skin-side up. Cover tightly with foil or a lid.
- 7. Bake for 35 minutes. Remove cover and bake 5 more minutes to crisp chicken skin.
- 8. Let rest 5 minutes. Garnish with parsley and serve with lemon wedges.
Notes
For crispier skin, broil for 2-3 minutes after baking. Substitute dried herbs if fresh aren’t available (use 1/3 the amount). Leftovers keep well refrigerated for 3 days.