Description
This one-pan oven baked chicken and rice delivers restaurant-quality results with minimal effort, featuring buttery garlic rice and juicy seasoned chicken thighs.
Ingredients
- 5 bone-in chicken thigh fillets (skin removed)
- 1 yellow onion (chopped)
- 2 large cloves garlic (minced)
- 2 tablespoons butter
- 1½ cups uncooked white rice
- 1½ cups hot chicken broth
- 1¼ cups hot water
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- Black pepper (to taste)
- Oil spray (optional)
- Fresh thyme or parsley (optional garnish)
Instructions
- Preheat your oven to 180°C/350°F and prepare a 10×15 inch baking dish.
- Scatter onion and garlic in the baking dish and place butter in the center. Bake for 15 minutes.
- Mix paprika, thyme, garlic powder, onion powder, salt, and pepper in a bowl and season the chicken thighs.
- Add uncooked rice to the onion mixture, stirring to coat.
- Arrange the chicken thighs on top of the rice and pour hot chicken broth and hot water around it.
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and, if desired, spray the chicken with oil. Bake uncovered for an additional 20 minutes.
- Let the dish rest for 5 minutes before serving. Fluff the rice and garnish if desired.
Notes
This dish is perfect for busy weeknights or dinner parties. Use hot liquids for best results.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American