Oven-Baked Chicken and Rice

Ingredients

• 4 pieces bone-in, skin-on chicken thighs (Use boneless for quicker cooking.)
• 1.5 cups long-grain white rice (Medium grain works too; replace with brown rice, add extra cooking time and liquid.)
• 3 cups low-sodium chicken broth (Vegetable broth can be used for a lighter taste.)
• 1 medium onion, finely chopped (Shallots can be used as a milder substitute.)
• 3 cloves garlic, minced (Use garlic powder (1 teaspoon) in a pinch.)
• 1 cup frozen peas and carrots (Swap for roasted vegetables after baking for texture contrast.)
• 2 tablespoons olive oil (Melted butter can give a richer finish.)
• 1 teaspoon smoked paprika (Sweet paprika or a pinch of cayenne can be used for heat.)
• 1 teaspoon dried thyme or oregano (Italian seasoning can also work.)
• to taste Salt and black pepper (Season as desired.)
• for garnish Fresh parsley, chopped (Cilantro can be used for a different flavor.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Preheat your oven to 375°F (190°C). Pat the chicken thighs dry and season generously with salt, pepper, smoked paprika, and half the thyme.

3. 3

   In an ovenproof skillet or Dutch oven over medium heat, warm the olive oil. Add the chicken skin-side down and sear for 4–5 minutes until the skin is golden and crisp. Flip and cook for 2 minutes more to lock in juices. Transfer the chicken to a plate.

4. 4

   In the same pan, reduce heat and add the chopped onion. Sauté until translucent, about 3–4 minutes, then stir in garlic and cook until fragrant, about 30 seconds.

5. 5

   Pour in the rice, stirring to coat each grain with the oil and onion. This adds depth and a nutty aroma.

6. 6

   Add chicken broth, remaining thyme, frozen peas and carrots, and a pinch of salt and pepper. Bring to a gentle simmer.

7. 7

   Nestle the seared chicken thighs back into the rice, skin-side up. Cover the pan with a lid or aluminum foil and transfer to the preheated oven.

8. 8

   --- Cooking ---

9. 9

   Bake for 35–40 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C). Uncover for the last 5–7 minutes for extra-crispy skin.

10. 10

    Remove from oven and let rest for 5 minutes. Garnish with fresh parsley before serving.