Description
A comforting one-pan dinner featuring juicy oven-roasted chicken on a bed of flavored rice, perfect for a chilly evening.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 1 1/2 cups long-grain white rice, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 1/4 cups low-sodium chicken broth
- 1 cup diced carrots (about 2 small)
- 1 cup frozen peas (optional)
- 2 tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme
- 1/2 teaspoon smoked paprika
- Zest of 1 lemon (optional, for brightness)
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken thighs dry and season both sides with salt, pepper, smoked paprika, and half the thyme.
- Brown the chicken: In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add chicken, skin-side down, and brown until golden (about 5–7 minutes). Flip and brown the other side briefly. Remove chicken and set aside.
- Sauté onion and carrots in the same pan over medium heat until softened, about 4 minutes. Stir in garlic and cook one minute. Add the rinsed rice and stir to coat in pan juices for 1–2 minutes.
- Add chicken broth, lemon zest, remaining thyme, and a pinch more salt if needed. Nestle the browned chicken thighs on top of the rice, skin-side up. Cover pan with a lid or tightly with foil.
- Bake for 25 minutes covered. Remove the cover, sprinkle peas over the rice (if using), and continue baking uncovered for 10–15 minutes, until rice is tender and chicken registers 165°F (74°C) at the bone.
- Rest for 5 minutes, fluff the rice gently with a fork, garnish with parsley, and serve warm.
Notes
Use an oven-safe skillet for even cooking. Rinse the rice to prevent clumping, and adjust liquid as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American