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
- 3 garlic cloves (minced)
- 1 small onion (diced)
- 1 tsp dried thyme
- 1/2 tsp salt
- For garnish:
- 1/4 cup fresh parsley (chopped)
- 2 tbsp fresh dill (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 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 and set aside.
- 4. In same skillet, sauté onion for 3 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- 5. Stir in rice, thyme, and salt until rice is lightly toasted (about 2 minutes).
- 6. Pour in chicken broth and scrape up any browned bits. Bring to a simmer.
- 7. Nestle chicken thighs into rice (skin-side up) with any accumulated juices.
- 8. Cover tightly with foil or lid and bake for 35 minutes.
- 9. Remove cover and bake 10 more minutes to crisp chicken skin.
- 10. Let rest 5 minutes, then garnish with fresh herbs and lemon wedges before serving.
Notes
For crispier skin, broil for 2-3 minutes at the end. Substitute brown rice by increasing liquid to 2.5 cups and baking time to 50 minutes covered.