One Pan Chicken & Rice

By Feelgoodfoodie · 60 min

Ingredients

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk 3 tablespoons olive oil, the minced garlic, 1 tablespoon paprika, 3 teaspoons oregano, 2 teaspoons thyme, 1 ½ teaspoons salt, 1 ½ teaspoons black pepper and ¼ teaspoon turmeric powder. Add the 8 chicken thighs and coat well. Let them marinate at room temperature for 20 minutes.
3. In a 9x13 inch baking dish, combine the rinsed basmati rice, 1 tablespoon olive oil, the finely diced small onion, ¾ teaspoon salt, ¼ teaspoon black pepper and 2 cups hot water. Stir well.
4. Arrange the marinated chicken thighs over the rice. Cover with foil and bake for 45 minutes.
5. Uncover and bake for 15 more minutes, until the chicken is cooked through and browned.
6. Take the dish out of the oven. Use tongs to lift the chicken aside, fluff the rice with a fork, then return the chicken on top. Garnish with chopped parsley and serve.

Summarized from Feelgoodfoodie's video. Watch it for the details.