Description
A reliable one-pan meal featuring tender chicken thighs and fluffy rice, baked together for maximum flavor with minimal effort.
Ingredients
- 6 skinless, bone-in chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- 1½ cups long-grain white rice, uncooked (Basmati or Jasmine work best)
- 1 onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 1½ cups chicken or vegetable stock, hot
- 1¼ cups water, hot
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine olive oil, smoked paprika, dried oregano, garlic powder, salt, and pepper. Add the chicken thighs and toss to coat evenly. Let marinate for 15-30 minutes if possible.
- In your baking dish, combine the diced onion, minced garlic, olive oil, melted butter, hot chicken stock, hot water, uncooked rice, salt, and pepper. Stir thoroughly to combine.
- Arrange the marinated chicken thighs on top of the rice mixture, leaving them exposed on top.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- After 30 minutes, remove the foil and spray the tops of the chicken thighs with oil. Bake uncovered for an additional 30 minutes.
- For extra crispy chicken, turn on the broiler for the last 2-3 minutes, watching closely to prevent burning.
- Remove from the oven and let rest for 10 minutes. Fluff the rice with a fork and serve hot.
Notes
For added flavor, you can incorporate lemon zest or herbs, and feel free to add vegetables such as broccoli towards the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American