Description
A one-pan oven baked chicken and rice dish that delivers perfectly fluffy garlic butter rice and juicy chicken thighs with minimal effort.
Ingredients
- 5 bone-in chicken thighs (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 350°F (180°C) and prepare a 10×15 inch baking dish.
- Scatter chopped onion and minced garlic in the baking dish with butter in the center. Bake for 15 minutes.
- While the aromatics bake, mix paprika, thyme, garlic powder, onion powder, salt, and black pepper. Rub this mixture on both sides of the chicken thighs.
- Remove the baking dish from the oven, stir in the uncooked rice, coating it with the buttery garlic mixture.
- Arrange seasoned chicken thighs on top of the rice and pour hot chicken broth and hot water around the chicken.
- Cover tightly with aluminum foil and bake for 30 minutes.
- Remove foil and optionally spray chicken with oil. Bake uncovered for an additional 20 minutes until the liquid is absorbed and the chicken is golden.
- Let it stand for 5 minutes before serving. Fluff the rice with a fork and garnish as desired.
Notes
For added flavor, you can stir in vegetables such as peas or bell peppers before baking. This dish can also be frozen for up to 2 months and reheats well.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American