One-Pan Chicken Thighs & Rice

Ingredients

Serves 6. Tap to check off as you go.

• 6 bone-in, skin-on chicken thighs (about 2 1/2 lb)
• 1 1/2 cups long-grain white rice
• 3 cups chicken broth
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups frozen peas and carrots
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1 lemon

Instructions

1. Heat the oven to 375°F. Pat the chicken dry and season all over with paprika, garlic powder, salt and pepper.
2. Heat the oil in a large oven-safe skillet or braiser over medium-high. Sear the chicken skin side down until deep golden, 6–7 minutes. Move to a plate. Pour off all but 1 tablespoon of fat.
3. Add the onion and cook 3 minutes, then the garlic for 30 seconds. Stir in the rice and toast 1 minute.
4. Pour in the broth and bring to a simmer, scraping up the browned bits. Stir in the peas and carrots.
5. Nestle the chicken skin side up on the rice. Cover tightly and bake 25 minutes, then uncover and bake 10–15 minutes more, until the rice is tender and the chicken reaches 175°F.
6. Rest 5 minutes, then squeeze lemon over the top and serve.