Description
A comforting one-pan meal featuring tender chicken thighs resting on a bed of fluffy rice, infused with aromatic spices.
Ingredients
Scale
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1 tablespoon paprika
- 3 teaspoons oregano
- 2 teaspoons thyme
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons black pepper
- 1/4 teaspoon turmeric powder
- 8 boneless skinless chicken thighs (3–3 1/2 pounds)
- Chopped parsley for serving
- 1 1/2 cups basmati rice
- 1 medium onion, finely diced
- 2 cups hot water
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the olive oil, minced garlic, paprika, oregano, thyme, salt, black pepper, and turmeric. Whisk until well blended.
- Add the chicken thighs to the marinade, coating them well. Marinate at room temperature for 20 minutes.
- In a 9×13 baking dish, add the rinsed basmati rice, 1 tablespoon of olive oil, finely diced onion, 3/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir and pour in 2 cups of hot water.
- Arrange the marinated chicken thighs skin side up over the rice.
- Cover the baking dish with foil and bake for 45 minutes.
- Remove the foil and continue to bake uncovered for another 15 minutes.
- Remove from oven, set the chicken aside, and fluff the rice with a fork.
- Return the chicken to the dish, garnish with parsley, and serve warm.
Notes
Marinate for up to an hour in the fridge for extra flavor. Feel free to add vegetables or adjust spices based on your taste preferences.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: chicken, rice, one-pan meal, baked chicken and rice, comfort food