Baked Chicken and Rice
Ingredients
The chicken
-
5
pieces
bone-in, skin-on chicken thighs
-
1
Tbsp
olive oil
-
to taste
salt and freshly ground black pepper
The vegetables
-
1
cup
chopped red onion or yellow onion
-
1
cup
chopped carrots (2 medium)
-
¾
cup
chopped celery (2 small ribs)
-
1½
Tbsp
minced fresh garlic (4 cloves)
The liquids
-
2¼
cups
low-sodium chicken broth
-
1½
Tbsp
fresh lemon juice
The rice
-
1⅓
cups
long grain white rice
The seasonings
-
2
tsp
Italian seasoning
-
1
tsp
paprika
-
3
Tbsp
chopped parsley
Instructions
- Preheat the oven to 400°F.
- Heat olive oil in a large oven-safe pot over medium-high heat.
- Dry the chicken thighs with paper towels and season with salt and pepper.
- Place the thighs in the pot skin side down and cook until browned, about 3-4 minutes, then turn and cook for another 2-3 minutes.
- Transfer the chicken to a plate and drain off most of the fat from the pot.
- Add onions, carrots, and celery to the pot and sauté for 3 minutes, then add garlic and sauté for an additional minute.
- Pour in chicken broth and lemon juice, bringing the mixture to a boil.
- In a small bowl, mix Italian seasoning and paprika, then season both sides of the chicken with this mixture.
- Add rice to the pot once the broth is boiling and stir quickly.
- Remove from heat and place the chicken thighs on top of the rice mixture, then cover the pot with a lid.
- Bake in the oven until the rice is tender and the chicken is cooked through, about 35 minutes.
- Remove the chicken from the rice, add parsley to the rice, and fluff with a fork before serving.
Nutrition Facts (estimated)
Servings
5
Calories
628
Total fat
32g
Total carbohydrates
50g
Total protein
34g
Sodium
504mg
Cholesterol
167mg
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