Oven Baked Chicken and Rice

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  5 thigh, bone removed or 470g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Butter

  Unsalted

  2 tbsp or 28g

• White rice

  Long-grain, regular, raw, enriched

  1 ½ cup or 278g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ½ cup or 360g

• Water

  Plain, clean water

  1 ¼ cup or 296g

• Paprika

  Spices

  1 tsp or 2g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Garlic powder

  Spices

  ½ tsp or 2g

• Onion powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  ¾ tsp or 5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Preheat the oven to 350°F.
2. Scatter the chopped onion and minced garlic in a baking dish. Place the butter in the center and bake for 15 minutes, checking at 12 minutes to mix if needed to prevent browning.
3. Meanwhile, mix together the paprika, thyme, garlic powder, onion powder, salt, and pepper to create a chicken rub. Sprinkle on both sides of the chicken.
4. Remove the baking dish from the oven and add the rice, mixing well.
5. Place the seasoned chicken on top of the rice, then pour the chicken broth and hot water around the chicken.
6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 20 minutes until the liquid is absorbed.
7. Let stand for 5 minutes, then remove the chicken and fluff the rice. Serve and enjoy!