Baked Chicken Thighs and Rice
Seasoned bone-in chicken thighs baked on fluffy rice in one dish.
Ingredients
Main Ingredients
- 5 bone-in chicken thighs skin removed
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbsp butter or olive oil
- 1 ½ cup uncooked long grain white rice
- 1 ½ cup low-sodium chicken broth hot
- 1 ¼ cup water hot
- 1 tsp paprika
- 1 tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ¾ tsp salt
- black pepper to taste
- oil spray optional
- fresh thyme leaves or chopped parsley for garnish
Instructions
Cooking
- Heat the oven to 350 degrees F. Scatter the onion and garlic in a large baking dish, place the butter in the center, and bake for about 15 minutes, stirring if any bits brown too much.
- Mix the paprika, thyme, garlic powder, onion powder, salt, and pepper and sprinkle on both sides of the chicken.
- Remove the dish from the oven, add the rice, and stir to coat.
- Place the chicken on the rice and pour the hot broth and hot water around the chicken.
- Cover tightly with foil and bake for 30 minutes.
- Remove the foil, spray the chicken lightly with oil if desired, and bake 20 more minutes, until the liquid is absorbed and the chicken reaches 165 degrees F.
- Let stand for 5 minutes, then move the chicken to a plate, fluff the rice, and garnish.
Notes
Use plain long grain white rice, not instant or risotto rice. Drumsticks work the same way. For boneless thighs, bake the rice covered first, then add the chicken. Refrigerate leftovers within two hours and use within 3 to 4 days. Nutrition is an estimate.