Ingredients:

  • large bone-in, skin-on Chicken Thighs (~1.2 kg total)
  • Tbsp Olive Oil
  • large Fresh Lemon, zested and juiced
  • Tbsp Fresh Rosemary, chopped
  • tsp Dried Oregano
  • tsp Garlic Powder
  • ½ tsp Smoked Paprika
  • ½ tsp Kosher Salt
  • ½ tsp Black Pepper, freshly ground
  • ½ cups Long-Grain White Rice (Rinsed)
  • medium Yellow Onion, finely diced
  • cloves Garlic, minced
  • cups Chicken Broth (low sodium), warmed
  • A generous pinch of Saffron Threads
  • Tbsp Unsalted Butter
  • Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). In a small pot, gently warm the chicken broth and steep the saffron threads in it. Keep warm.
  2. Pat chicken thighs completely dry. In a bowl, whisk together olive oil, lemon zest/juice, rosemary, oregano, paprika, garlic powder, salt, and pepper. Rub the seasoning mixture generously all over the chicken, ensuring some gets under the skin.
  3. Heat an oven-safe skillet (or prepared baking dish) over medium-high heat. Sear the chicken thighs, skin-side down, for 3-4 minutes until the skin is nicely browned. Remove chicken and set aside.
  4. Reduce heat to medium. Add the diced onion to the skillet (using the rendered chicken fat if searing was done) and cook until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  5. Add the rinsed rice to the skillet. Toast for 1-2 minutes, stirring constantly. Stir in the tablespoon of butter until melted.
  6. Pour the saffron-infused warm broth over the rice mixture. Stir once to distribute the liquid evenly. Nestle the seared chicken thighs skin-side up on top of the rice layer.
  7. Cover the dish tightly with foil. Bake for 40 minutes.
  8. Remove the foil. Return to the oven for another 15-20 minutes, or until the chicken skin is deeply golden and crisp, and the internal temperature of the chicken reads 165°F (74°C).
  9. Let the dish rest, covered loosely with foil, for 10 minutes before serving. Fluff the rice gently around the chicken with a fork before plating. Garnish with fresh parsley.