Super Easy Baked Chicken and Rice

Preheat a skillet with olive oil.

Season bone-in skin-on chicken thighs with garlic and herb seasoning and smoked paprika.

Sear the chicken thighs skin-side down in the skillet over medium heat until they are browned and crispy, about a few minutes on each side.

Remove the chicken from the skillet and set aside.

In a baking dish, add long grain rice and pour in hot chicken stock.

Add chopped garlic and seasonings (garlic and herb seasoning, smoked paprika, Italian seasoning) to the rice and stock mixture.

Add about 3 tablespoons of butter to the baking dish.

Optionally, add frozen peas or a frozen vegetable mix to the rice.

Place the seared chicken thighs on top of the rice mixture in the baking dish.

Cover the baking dish with a lid or foil and bake in the oven for 30 minutes.

After 30 minutes, uncover the dish and bake for an additional 30 minutes to crisp the chicken skin.

Equipment Needed

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