Homey Baked Chicken and Rice Directions:
Preheat your oven to 375°F (190°C). We want a nice, cozy environment for our chicken and rice to get acquainted.
Season chicken thighs generously with salt, pepper, and paprika. It's all about building those layers of flavor.
In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken thighs skin-side down and cook until the skin is golden and crisp, about 5-6 minutes. Flip the thighs over and cook for another 3 minutes, then transfer to a plate.
In the same skillet, lower the heat to medium and add the onion, carrots, and a pinch of salt, cooking until the vegetables are just softened. Add in the minced garlic and thyme and cook for a fragrant minute.
Scatter the rice evenly over the veggies, then pour in the chicken broth. Give it a gentle stir to make sure everything is cozy and settled.
Place the chicken thighs on top of the rice, skin-side up. It's their time to shine so let's not cover them up.
Carefully transfer the skillet to the oven and bake uncovered for 35-40 minutes, or until the rice is tender and the chicken is cooked through to an internal temperature of 165°F. The beauty of home cooking is in that golden, crispy skin and perfectly fluffy rice.
Let it rest for a few minutes outside the oven – good food and patience go hand in hand. Then sprinkle with fresh parsley before serving, if you're feeling a bit fancy.
I await your comments! Enjoy!
