Ingredients:

  • 2 lbs bone-in, skin-on chicken thighs
  • 2 tbsp extra virgin olive oil
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1.5 cups long-grain white rice
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 3 cups low-sodium chicken broth
  • 1 tsp lemon juice
  • 2 sprigs fresh thyme

Instructions:

  1. Preheat your oven to 375°F (190°C). Pat the chicken thighs bone-dry with paper towels to ensure a crispy skin.
  2. In a small bowl, combine smoked paprika, garlic powder, onion powder, sea salt, and black pepper. Evenly coat the chicken thighs with the spice rub.
  3. Heat 2 tablespoons of olive oil in a deep 12-inch oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5–6 minutes until deep golden brown. Remove chicken and set aside.
  4. Drain all but 2 tablespoons of the rendered fat from the skillet. Add butter, diced onion, and minced garlic. Sauté for 3-4 minutes until translucent.
  5. Add the rinsed rice to the skillet. Stir for 2 minutes to toast the grains until the edges look translucent and smell nutty.
  6. Pour in the hot chicken broth and lemon juice. Scape the bottom of the pan to release the brown bits (fond). Bring to a simmer.
  7. Place the chicken thighs back into the skillet on top of the rice (skin-side up). Add thyme sprigs. Cover tightly with heavy-duty foil and bake for 30 minutes.
  8. Remove foil and bake for an additional 10-15 minutes until the liquid is absorbed and chicken reaches an internal temperature of 165°F.