Chicken & Rice, Sure is Nice

Ok, so we all know how to make chicken and rice.
Nothing new, right?

Wrong.

This method is genius, and it is my new favorite.

I have made it a few times, figuring out what works best.

I liked my addition of broccoli, peas and lemon.....but don't feel like you have to do that.

The original recipe with just the buttery rice is PERFECT sprinkled with some fresh parsley.

A few notes:

The original recipe calls for 5 skinless thighs, but in my world that is only enough for 1.5 people, so I added in more thighs (so made more spice mixture). (And yes, you can use boneless, skinless thighs...but not breasts)

A large Pyrex glass 9 x 13 pan works well for this, or even a large 12" cast iron skillet.

The beautiful thing about this recipe is there is no stove top cooking. Everything is done in one pan, the onions and garlic cook in the butter in the oven!
And I loved cooking rice in the oven.....it comes out perfect every time, no stirring.

When I posted the pics on instagram, everyone asked me for the recipe, so here it is.

Oven Baked Chicken and Rice (adapted from Recipe Tin):

5 chicken thighs, bone in, skinless (remove the skin yourself or will be too greasy)
1 large yellow onion, chopped
2 cloves garlic, minced
2 tbsp/ 30 g butter
1 1/2 cups long grain white rice (Carolina long grain is best...do not use Arborio.....)
2 1/2 cups chicken stock
add ins: fresh broccoli florets and/or frozen peas; lemon slices

Spice Rub:
1 tsp smoked paprika powder (pimenton)
1 tsp dried thyme
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
black pepper

Preheat oven to 375F.

Scatter onion and garlic in a baking dish, then place butter in the center. Bake for 10-12 minutes (check after 10 minutes, you don't want to brown or burn the garlic).

Meanwhile, mix together spic rub. Sprinkle on both sides of the chicken.

Remove baking dish from the oven. Add in the dried rice then mix with the onions and garlic (if using peas and fresh broccoli, add in now and mix w/ rice).

Place chicken on top of the rice. Then pour chicken broth AROUND the chicken (not over the thighs).

Cover with foil, then bake for 30 minutes. Remove foil, and bake for another 20 minutes until liquid is absorbed in the rice.

Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!