Ingredients
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 5 bone-in, skinless chicken thigh fillets (about 2 pounds total)
- 3/4 teaspoon paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- Freshly ground black pepper to taste
- 1 1/2 cups long-grain white rice rinsed
- 2 3/4 cups low-sodium chicken broth heated
- Fresh parsley chopped (optional)
Instructions
- Preheat your oven to 350°F. In a 9x13-inch baking dish, toss the chopped onion and minced garlic with olive oil. Place the dish in the oven for 10-15 minutes to warm and soften the aromatics.
- As the onions and garlic become tender, coat the chicken thighs with paprika, dried thyme, rosemary, garlic powder, onion powder, salt, and pepper.
- Remove the dish from the oven and mix the rinsed rice thoroughly with the softened aromatics. Place the seasoned chicken on top of the rice.
- Gently pour the hot chicken broth around the chicken. Tightly cover the dish with foil and bake for 40 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes, until the chicken is cooked through and the rice has absorbed most of the liquid.
- Remove the dish from the oven and let it rest for 5 minutes. Garnish with fresh parsley, if you like, before serving.
