Delicious Baked Chicken Thighs with Flavorful Rice and Veggies

This recipe combines tender, juicy chicken thighs with perfectly cooked rice and a medley of colorful vegetables for a complete and satisfying meal. The dish is seasoned with a blend of herbs and spices that create a mouthwatering flavor profile.

Ingredients

• 6 chicken thighs, bone-in and skin-on
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 1 zucchini, sliced
• 1 tomato, chopped
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil

Directions

1. Preheat the oven to 375°F.
2. Season the chicken thighs with salt, pepper, paprika, thyme, and garlic powder.
3. In a large oven-safe skillet, heat the olive oil over medium-high heat.
4. Sear the chicken thighs skin side down until golden brown, about 5 minutes per side.
5. Remove the chicken from the skillet and set aside.
6. In the same skillet, sauté the onion, garlic, bell pepper, zucchini, and tomato until slightly softened.
7. Add the rice and chicken broth to the skillet, stirring to combine.
8. Place the seared chicken thighs on top of the rice and vegetables.
9. Cover the skillet with foil and bake in the preheated oven for 30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes until the chicken is cooked through and the rice is tender.
11. Serve the baked chicken thighs with rice and vegetables hot and enjoy!

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