Description
A comforting dish that combines honey, BBQ flavors, and tender chicken with fluffy rice, all roasted in one pan for easy cleanup.
Ingredients
- 4 bone-in, skin-on chicken thighs (about 2 pounds)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup long-grain rice, rinsed
- 1 3/4 cups low-sodium chicken broth
- 1/2 cup barbecue sauce (your favorite)
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes (optional)
- 1 cup frozen peas or chopped seasonal vegetables
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Pat chicken thighs dry and season generously with salt, pepper, and smoked paprika.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Sear chicken skin-side down until golden brown, 4–5 minutes. Flip and brown briefly; remove to a plate.
- Reduce heat to medium, add sliced onion and garlic to the skillet, and cook until fragrant and translucent, about 4 minutes.
- Stir in rinsed rice so it gets coated in the onion mixture. Pour in chicken broth and scrape any browned bits from the pan.
- In a small bowl, whisk barbecue sauce, honey, and apple cider vinegar. Pour half the sauce over the rice and stir. Nestle the browned chicken thighs into the rice, skin-side up, and spoon the remaining sauce over the chicken.
- Cover tightly with foil and bake for 25 minutes. Remove foil, sprinkle frozen peas (or vegetables) around the chicken, and return to the oven uncovered for another 10–15 minutes until rice is tender and chicken reaches 165°F (74°C).
- Let the dish rest 5 minutes; garnish with parsley and serve straight from the pan.
Notes
For a softer texture, you can use boneless thighs; just adjust cooking time slightly and check internal temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American