Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs or 680 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon dried oregano (1 g)
  • 1 teaspoon dried basil (1 g)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (30 ml)
  • 1 cup long-grain white rice (200 g)
  • 1 small onion, diced (about 1 cup or 150 g)
  • 2 cloves garlic, minced
  • 1 can (14.5 oz or 400 g) diced tomatoes, drained
  • 2 cups chicken broth (480 ml)
  • 1 teaspoon Italian seasoning (1 g)
  • ½ cup grated Parmesan cheese (50 g)
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. Pat chicken thighs dry with paper towels. Season both sides with garlic powder, oregano, basil, salt, and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-side down, and sear until golden brown (about 5-7 minutes). Flip and sear the other side for 3-4 minutes. Remove chicken and set aside.
  4. In the same skillet, add diced onion and sauté until translucent (about 4 minutes). Stir in minced garlic and cook for an additional minute until fragrant.
  5. Add the rice to the skillet, stirring to coat with the aromatics. Add the drained tomatoes, chicken broth, and Italian seasoning; stir to combine.
  6. Nestle the seared chicken thighs on top of the rice mixture. Cover the skillet with a lid or aluminum foil and transfer to the preheated oven.
  7. Bake for 25-30 minutes or until rice is tender and chicken reaches an internal temperature of 165°F (74°C). Optional: Uncover for the last 10 minutes to crisp the chicken skin.
  8. Remove from the oven, sprinkle with Parmesan cheese and fresh parsley. Let rest for 5 minutes before serving.