Ingredients
Scale
- 6 bone-in, skin-on chicken thighs (about 2.5 pounds)
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon salt, divided
- 1 cup long grain white rice, uncooked
- 2 cups chicken broth
- 1/2 medium yellow onion, finely diced
- 2 cloves garlic, minced
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F.
- Pat chicken thighs dry and rub with olive oil mixed with paprika, oregano, garlic powder, salt, and black pepper.
- In a baking dish, combine uncooked rice, chicken broth, onion, garlic, and remaining salt. Mix well.
- Place seasoned chicken thighs on top of the rice mixture skin-side up.
- Cover tightly with foil and bake for 30 minutes.
- Remove foil and bake for an additional 20-25 minutes until chicken is golden brown and the internal temperature reaches 165°F.
- Let rest for 5 minutes before serving; garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with rice (about 290g)
- Calories: 470
- Sugar: 0g
- Sodium: 755mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 140mg