Ingredients:

  • 1.5 cups long-grain white rice, uncooked
  • 2.5 cups low-sodium chicken broth
  • 1 can (15 oz) diced tomatoes with juices
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 4 (6 oz) bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning blend
  • 0.5 cup grated Parmesan cheese
  • 0.5 tsp paprika

Instructions:

  1. Preheat oven to 375°F (190°C). In a 9x13 baking dish, combine uncooked rice, chicken broth, diced tomatoes, 2 tbsp olive oil, minced garlic, oregano, basil, salt, and pepper. Whisk until herbs are distributed.
  2. Pat chicken thighs dry with paper towels. Rub each piece with 1 tbsp olive oil, then coat with Italian seasoning and paprika.
  3. Place chicken thighs skin-side up on top of the rice mixture and sprinkle Parmesan cheese evenly over the chicken.
  4. Cover the dish tightly with aluminum foil and bake for 30 minutes.
  5. Remove the foil and bake for another 20 minutes until rice has absorbed liquid and chicken reaches an internal temperature of 165°F (74°C).
  6. Let the dish rest for 5 minutes before serving.