Baked Buttery Garlic Chicken and Rice

Steps

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1. 1
   Preheat olive oil in a skillet. Season both sides of the chicken thighs generously with garlic and herb seasoning, smoked paprika, salt, and pepper. Place the thighs skin-side down in the hot oil and sear over medium heat until the skin is golden brown and fat has rendered well. Flip and cook the other side for a couple of minutes to color. Remove and set aside.
   ▶ ≈0:19
2. 2
   Pour the long grain rice into a baking dish. Sprinkle the remaining garlic and herb seasoning, smoked paprika, and Italian seasoning over the rice, and mix to combine.
   ▶ ≈3:17
3. 3
   Scatter the minced fresh garlic over the rice. Pour the hot chicken stock over the rice and mix well to combine. If desired, stir in frozen peas or mixed frozen vegetables for added texture and flavor.
   ▶ ≈3:37
4. 4
   Carefully nestle the seared chicken thighs into the rice mixture. Dot the rice with unsalted butter. Cover the baking dish tightly with foil.
   ▶ ≈4:49
5. 5
   Place the covered baking dish in a preheated oven and bake for 30 minutes. After 30 minutes, remove the foil and continue baking uncovered for another 30 minutes until the chicken skin crisps and the rice is fully cooked and has absorbed all the liquid.
   ▶ ≈5:06
6. 6
   Remove from the oven and let rest for a few minutes. Verify the rice is fluffy and properly cooked, the chicken is tender, and the skin is crispy. Optionally garnish with a squeeze of fresh lemon juice or fold in fresh spinach before serving.
   ▶ ≈5:29