If you're looking for a comforting, one-pan meal that delivers both flavor and convenience, this Herb-Infused Oven Baked Chicken Rice is your answer. It's perfect for those evenings when you want a hearty dish with minimal cleanup. Embrace the harmony of tender chicken and aromatic herbs in every bite.
Olive oil is your starting point for sautéing the onions, adding a subtle richness to the base of the dish. Onion and garlic lay the aromatic foundation, infusing the rice with depth and flavor. Long-grain white rice absorbs all the delicious juices and aromas, becoming fluffy and flavorful. Chicken broth is crucial for the rice's savory taste and tender texture. The star of the show, chicken thighs, remain juicy and flavorful, benefiting from the herbs and spices. Salt and black pepper are essential seasonings, while thyme and rosemary introduce a woodsy, aromatic profile. Paprika adds a touch of warmth, and fresh parsley brightens the dish right before serving.
This dish pairs wonderfully with a simple green salad dressed in lemon vinaigrette for a refreshing contrast. You might also consider serving it alongside roasted vegetables, such as carrots or asparagus, to round out the meal.
Start by preheating your oven to 375°F (190°C). While the oven heats up, place a large oven-safe skillet on your stove over medium heat and add one tablespoon of olive oil. Once the oil is shimmering, toss in your diced onion. Sauté the onion until it turns translucent, which should take about five minutes.
Next, introduce the minced garlic to the skillet. Cook it for about a minute, just enough until its aroma fills the kitchen. Add your long-grain white rice to the skillet, ensuring each grain is well-coated with the mixture of oil, onions, and garlic.
Now, pour in the chicken broth, stirring everything together. This is the moment to add your seasonings: sprinkle in the salt, black pepper, dried thyme, rosemary, and paprika. Mix well to ensure an even distribution of flavors.
Gently nestle the chicken thighs into the rice, placing them skin-side up. Cover the skillet with a lid or aluminum foil, then slide it into your preheated oven. Let it bake covered for about 35 minutes.
After the initial baking, remove the cover from the skillet. Allow the dish to bake for another 15 minutes, giving the chicken skin time to crisp up. Once done, take the skillet out of the oven and sprinkle freshly chopped parsley over the top before serving.
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