One-Pan Chicken and Rice 🍗
Juicy seasoned chicken thighs roasted right on top of the rice so every grain soaks up the savory drippings.
Ingredients (serves 4)
- 8 chicken thighs
- 1 1/2 cups rice
- 1 onion
- 3 cloves garlic
- 3 cups chicken stock
- 2 tsp paprika
- 1 tsp dried thyme
- 1 cup frozen peas
- 1 lemon
- 2 tbsp olive oil
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Try AnychefInstructions
- 1
Pat the chicken dry and season all over with the paprika, thyme, salt, and black pepper. Dice the onion and mince the garlic.
- 2
Heat the oil in a deep 12-inch oven-safe skillet over medium-high heat and brown the chicken skin side down until golden, about 6 minutes. Set aside.
- 3
Heat the oven to 375°F. Cook the onion in the drippings for 4 minutes, add the garlic and rice, and stir 1 minute to coat.
- 4
Pour in the stock, season with salt, and nestle the chicken on top, skin side up.
- 5
Bake uncovered until the rice is tender and the chicken reaches 175°F, about 30 minutes.
- 6
Scatter the peas over the rice, rest 5 minutes so they warm through, and serve with lemon wedges.
