Description

A comforting one-pan bake combining tender chicken, seasoned rice, and vegetables for an easy weeknight meal.

Ingredients

Scale

6 bone-in skin-on chicken thighs

1 1/2 cups long-grain white rice

3 cups low-sodium chicken broth

1 medium onion diced

2 cloves garlic minced

1 cup chopped carrots

1 cup frozen peas optional

2 tablespoons olive oil or butter

1 teaspoon paprika

1 teaspoon dried thyme or Italian seasoning

salt and pepper to taste

Instructions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish or oven-safe skillet.

2. Rinse rice under cold water until water runs clear and spread evenly in the dish.

3. In a small skillet heat olive oil or butter and sauté onion and garlic for 2 to 3 minutes until fragrant, then stir into rice.

4. Scatter carrots and peas over the rice and season with paprika, thyme, salt, and pepper.

5. Pour chicken broth over the rice mixture and stir gently to distribute.

6. Pat chicken dry and rub with oil, salt, pepper, and paprika, then nestle skin-side up on the rice.

7. Cover tightly with foil and bake for 35 to 40 minutes.

8. Remove foil and bake another 20 minutes until chicken skin is crisp and golden.

9. Let rest 5 to 10 minutes before serving and garnish with fresh parsley or green onions if desired.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: dinner
Method: bake
Cuisine: american

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3
Sodium: 600
Fat: 18
Saturated Fat: 5
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 45
Fiber: 3
Protein: 30
Cholesterol: 100

Keywords: one-pan chicken and rice, easy chicken dinner, baked rice casserole, quick weeknight meal, family dinner idea, baked chicken recipe, fall dinner recipe