Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (about 1 cup) (150g)
  • 2 carrots, peeled and chopped (about 1 cup) (120g)
  • 2 celery stalks, chopped (about 1 cup) (100g)
  • 2 cloves garlic, minced
  • 1 ½ cups long-grain rice, rinsed (300g)
  • 3 cups chicken broth (720 ml)
  • 1 lemon, zested and juiced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage
  • Salt and freshly ground black pepper to taste
  • 4-6 bone-in, skin-on chicken thighs (or drumsticks), about 600g
  • 1 tablespoon butter, melted (15g)
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Preheat oven to 375°F (190°C). In a large oven-safe skillet, heat olive oil over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  2. Stir in the rinsed rice, chicken broth, lemon zest, lemon juice, thyme, rosemary, and sage. Season with salt and pepper. Bring to a simmer.
  3. Pat the chicken thighs dry with paper towels and season generously with salt and pepper.
  4. Place the chicken thighs on top of the rice mixture, skin-side up. Brush the chicken skin with melted butter.
  5. Cover the skillet with a lid or aluminum foil. Bake for 30 minutes. Remove the lid or foil and bake for another 20-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the rice is tender and has absorbed most of the liquid.
  6. Let the dish rest for 10 minutes before serving. Garnish with fresh parsley, if desired.