2Remove the skin from the chicken thighs if they still have it.
3Add 2 tablespoons of olive oil, a little bit of salt, a little bit of pepper, some garlic powder, and 2 teaspoons of Italian seasoning to the chicken.
4Use your hands to mix the chicken and spices together until the chicken is well coated, then set it aside.
5Grab a baking dish.
6Add 1 diced yellow onion, 2 to 3 minced garlic cloves, 2 tablespoons of olive oil, 2 tablespoons of melted butter, and 1.5 cups of hot chicken broth to the baking dish.
7Add 1.5 cups of rinsed and drained long grain rice, a little bit of salt, a little bit of pepper, and 1.25 cups of hot water to the baking dish.
8Mix all the ingredients in the baking dish together.
9Nestle the seasoned chicken thighs into the rice mixture in the baking dish.
10Cover the baking dish with foil.
11Throw the covered baking dish into the oven at 350 degrees Fahrenheit for 30 minutes.
12When it comes out of the oven, carefully remove the foil.
13Spray or brush some oil (like avocado oil) on the chicken.
14Put the uncovered baking dish back in the oven for 30 more minutes.
15Once done, let the chicken and rice cool off for a while.
16Grab a bowl and put the chicken in it.
17Fluff up the rice.
18Fill a bowl with rice and as many chicken thighs as desired.
19If you have parsley, throw it on top.
20Serve and enjoy.
Ingredients
4 to 6 bone-in chicken thighs
2 tbsp olive oil
salt
pepper
garlic powder
2 tsp Italian seasoning
1 yellow onion, diced
2 to 3 minced garlic cloves
2 tbsp olive oil
2 tbsp melted butter
1.5 cups hot chicken broth
1.5 cups rinsed and drained long grain rice
salt
pepper
1.25 cups hot water
avocado oil
parsley
Equipment
bowlbaking dishfoilovenfork
Tips
Remove chicken skin to prevent greasy rice.
All ovens and cook times are different, so check yours.
Let the chicken and rice cool off for a while before serving.