1 1/2 cups long grain white rice (uncooked, rinsed)
Baking & Spices:
3/4 tsp salt
1/2 tsp black pepper
1 tsp paprika
Additional salt and pepper to taste
Oils & Vinegars:
1 tbsp olive oil
Dairy:
1 tbsp unsalted butter
Instructions Preheat Oven Preheat your oven to 350°F (175°C).
Prepare Chicken Pat chicken thighs dry. Season with salt, pepper, garlic powder, onion powder, paprika, and a bit of lemon zest. Set aside.
Sauté Aromatics In a large oven-safe skillet or Dutch oven, heat olive oil and butter over medium heat. Add chopped onion and cook until soft, about 3–4 minutes. Add minced garlic and stir for another 30 seconds.
Toast Rice Stir in the rinsed white rice, oregano, thyme, bay leaf, and a pinch of salt and pepper. Let the rice toast for 1–2 minutes to absorb flavors.
Add Broth & Lemon Juice Pour in chicken broth and the juice of half a lemon. Stir to combine and bring to a simmer.
Nestle Chicken on Top Place the seasoned chicken thighs on top of the rice, skin-side up. Cover the pan tightly with a lid or foil.
Bake Transfer to the oven and bake covered for 35 minutes. Then uncover and bake an additional 15–20 minutes, or until chicken is golden and the rice is tender and fully cooked.
Finish and Serve Let rest for 5 minutes. Garnish with chopped fresh parsley and serve with lemon wedges. Enjoy!
