Description
A comforting one-pan dish featuring tender chicken thighs, fluffy rice, and aromatic fresh herbs. Perfect for weeknight dinners or meal prep.
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
- For the herbs:
- 1/4 cup fresh parsley, chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, chopped
- 1 lemon, zested and juiced
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- Season chicken thighs with salt, pepper, and paprika.
- Heat olive oil in large oven-safe skillet over medium-high heat. Brown chicken skin-side down for 5-6 minutes until golden. Flip and cook 2 more minutes. Remove and set aside.
- In same skillet, sauté onion for 3 minutes until soft. Add garlic and cook 30 seconds until fragrant.
- Stir in rice, coating with oil. Pour in chicken broth and scrape up any browned bits.
- Nestle chicken thighs back into skillet, skin-side up. Bring to a simmer.
- Cover tightly with foil or lid and bake for 35 minutes.
- Remove from oven, let rest 5 minutes. Fluff rice with fork and stir in fresh herbs, lemon zest, and juice before serving.
Notes
For crispier skin, broil for 2-3 minutes after baking. Substitute dried herbs if needed (use 1/3 amount). Leftovers keep well refrigerated for 3 days.