Garlic Butter Baked Chicken and Rice

Garlic Butter Baked Chicken and Rice

Ingredients:

For the Chicken:

• 6 bone-in, skin-on chicken thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil

For the Rice:

• 1 1/2 cups long-grain rice, rinsed
• 3 cups chicken broth
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon turmeric (for color and flavor)
• 1/2 teaspoon black pepper
• 2 tablespoons unsalted butter

For Garnish:

• Fresh parsley, chopped

Directions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix salt, black pepper, paprika, garlic powder, and oregano. Rub the seasoning mixture over the chicken thighs.
3. Heat olive oil in a large pan over medium-high heat. Sear the chicken thighs skin-side down for about 3-4 minutes until golden brown. Flip and cook for another 2 minutes, then set aside.
4. In the same pan, melt butter and sauté the chopped onion until soft. Add the minced garlic and cook for another 30 seconds.
5. Stir in the rinsed rice, salt, black pepper, and turmeric. Cook for 1-2 minutes, stirring to coat the rice with butter and spices.
6. Pour in the chicken broth and bring to a light simmer.
7. Transfer the rice mixture to a greased baking dish. Place the seared chicken thighs on top, skin-side up.
8. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes until the chicken skin is crispy and the rice is fully cooked.
9. Let it rest for 5 minutes, then garnish with fresh parsley and serve warm.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Kcal: 520 per serving | Servings: 4-6