One Pan Chicken and Rice (Print Version)

# Ingredients:

→ Chicken

01 - 5 bone-in chicken thigh fillets, skin off
02 - Oil spray for coating

→ Rice Base

03 - 1½ cups white rice (long-grain, jasmine, or basmati)
04 - 1 onion, chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons butter, cut into pieces
07 - 1½ cups chicken stock
08 - 1¼ cups water

→ Chicken Rub

09 - 1 teaspoon paprika
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon garlic powder
12 - 1/2 teaspoon onion powder
13 - 3/4 teaspoon salt
14 - Black pepper to taste

→ Garnish

15 - Fresh parsley, chopped

# Instructions:

01 - Heat oven to 350°F. Put chopped onion and butter pieces in a 9x13 inch baking dish. Bake 15 minutes until some onions brown.
02 - Mix paprika, thyme, garlic powder, onion powder, salt, and pepper. Rub mixture all over chicken thighs.
03 - Add rice to browned onions and mix. Pour in chicken stock, water, and minced garlic.
04 - Place seasoned chicken on rice. Cover with foil and bake 30 minutes.
05 - Uncover, spray chicken with oil, and bake 20 more minutes until chicken is done and rice is tender.
06 - Top with fresh parsley and serve hot.

# Notes:

01 - Keep covered tightly with foil for first 30 minutes so rice cooks properly
02 - Let rest 5-10 minutes before serving

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