Baked Chicken and Rice

Steps

1. 1

   Preheat the oven to 375°F (190 °C) (190°C (375 °F)). Lightly grease a deep 9-by-13-inch baking dish or similarly sized ovenproof casserole.

2. 2

   Pat the chicken thighs dry. In a small bowl, combine the paprika, Italian seasoning, onion powder, about half of the salt, and the black pepper. Rub the chicken thoroughly with the olive oil, then coat all sides with the spice mixture. Set aside while you prepare the rice.

3. 3

   Add the uncooked rice to the prepared baking dish. Stir in the minced garlic and the remaining salt, distributing the garlic evenly through the rice.

4. 4

   Pour the chicken broth over the rice and stir once so the grains are evenly moistened. Dot the surface with the butter.

5. 5

   Arrange the seasoned chicken thighs skin-side up in a single layer over the rice. Cover the dish tightly with aluminum foil so steam cannot escape.

6. 6

   Bake, covered, for about 35 minutes, until the rice is nearly tender and the chicken is mostly cooked.

   Start 35-minute timer
7. 7

   Remove the foil and continue baking for 10–15 minutes, until the chicken skin is browned and the thickest part of each thigh reaches at least 165°F (74 °C) (74°C (165 °F)). The rice should be tender and have absorbed most of the broth.

   Start 15-minute timer
8. 8

   Remove the dish from the oven and let it rest, uncovered, for 5–10 minutes. Fluff the rice gently with a fork, then serve the chicken and rice hot.

   Start 10-minute timer