Ingredients:

  • large bone-in, skin-on Chicken Thighs (approx. 1.5 kg total)
  • Tablespoons Olive Oil
  • teaspoon Dried Thyme
  • teaspoon Smoked Paprika
  • /2 teaspoon Garlic Powder
  • 1/2 teaspoons Kosher Salt
  • /2 teaspoon freshly ground Black Pepper
  • medium Lemon, zested and halved
  • 1/2 cups Long-grain White Rice (Basmati or Jasmine)
  • /2 medium Yellow Onion, finely diced
  • cloves Garlic, minced
  • cups low sodium Chicken Stock, warmed
  • Tablespoons Unsalted Butter
  • Tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Pat chicken thighs thoroughly dry with paper towels.
  2. In a small bowl, combine olive oil, thyme, paprika, garlic powder, salt, and pepper. Rub this mixture evenly over the chicken thighs, ensuring some seasoning gets under the skin. Set aside.
  3. In the bottom of a large, oven-safe baking dish (or 9x13 inch pan), combine the uncooked rice, diced onion, minced garlic, lemon zest, and butter. Stir gently to coat.
  4. Pour the warmed chicken stock over the rice mixture. Season lightly with an extra pinch of salt and pepper. Stir once briefly to distribute the rice evenly on the bottom.
  5. Nestle the seasoned chicken thighs skin-side up directly on top of the rice mixture. Place the two squeezed lemon halves cut-side down amongst the rice, if desired.
  6. Place the dish in the preheated oven. Bake for 45–55 minutes, or until the chicken skin is deeply golden brown and crispy, and the internal temperature reaches 165°F (74°C). Do not stir the rice during baking.
  7. Carefully remove the dish from the oven. Cover loosely with foil and let it rest for 10 minutes to allow juices to redistribute and the rice to steam perfectly.
  8. Fluff the rice gently with a fork, mixing in any rendered chicken fat pooled in the pan. Garnish generously with fresh parsley and serve immediately.