Easy and Delicious One-Dish Rosemary Chicken and Rice Dinner Recipe

Enjoy a wholesome and flavorful meal with this easy one-dish rosemary chicken and rice dinner recipe. Tender chicken thighs are seasoned with aromatic rosemary and cooked together with fluffy rice, colorful vegetables, and a rich blend of spices. This hearty and satisfying dish is perfect for busy weeknights or when you need a comforting meal that is both easy to prepare and delicious. With minimal effort and maximum flavor, this recipe is sure to become a family favorite.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 small onion, diced
• 1 bell pepper, diced
• 1 carrot, diced
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon tomato paste
• 1/4 cup chopped fresh parsley, for garnish

Directions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat.
3. Season the chicken thighs with dried rosemary, paprika, garlic powder, onion powder, salt, and black pepper.
4. Place the chicken thighs skin-side down in the hot skillet and cook for 5 minutes, or until the skin is browned and crispy.
5. Flip the chicken thighs and cook for an additional 2 minutes. Remove them from the skillet and set them aside.
6. In the same skillet, add the diced onion, bell pepper, carrot, and minced garlic. Cook for 5 minutes, or until the vegetables are slightly softened.
7. Stir in the rice, chicken broth, Worcestershire sauce, soy sauce, and tomato paste. Bring the mixture to a boil.
8. Nestle the chicken thighs back into the skillet, skin-side up, on top of the rice and vegetables.
9. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
10. Bake for 30 minutes, or until the chicken is cooked through and the rice is tender.
11. Remove the skillet from the oven and let it rest for 5 minutes before serving.
12. Garnish with chopped fresh parsley and serve hot.

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