One-Pan Golden Herb Chicken & Rice
Directions
- 1Preheat the oven to 375°F.
- 2In a large bowl, combine the olive oil, garlic, paprika, oregano, thyme, garlic powder, onion powder, salt, and pepper. Toss the chicken until evenly coated and let marinate.
- 3In a 9×13-inch baking dish, stir together the jasmine rice, olive oil, onion, garlic powder, onion powder, paprika, salt, pepper, and hot chicken broth.
- 4Arrange the chicken thighs over the rice. Cover tightly with foil and bake.
- 5Remove the foil and continue baking until the chicken is golden and reaches 165°F.
- 6Squeeze the fresh lemon juice over the chicken and rice, let rest, fluff the rice with a fork, garnish with parsley, and serve.
Ingredients
- 6 whole boneless, skinless chicken thigh
- 3 tbsp olive oil
- 6 whole garlic clove, minced
- 1 tbsp paprika
- 3 tsp dried oregano
- 2 tsp dried thyme
- 2 tsp garlic powder
- 2 tsp onion powder
- 2.5 tsp salt
- 2 tsp black pepper
- 0.5 whole lemon, juice
- fresh parsley, chopped (optional)
- 1.5 cup jasmine rice, rinsed
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cup chicken broth, hot
