Chicken and Rice Bake

Ingredients:

  • 4-5 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil
  • Salt & freshly ground pepper
  • 2 cup chopped onion (red or yellow)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 tbsp minced garlic (about 5 cloves)
  • 2 1/4 cups low-sodium chicken broth
  • 1 1/2 tbsp fresh lemon juice
  • 1 1/3 cups long grain white rice
  • 2 tsp Italian seasoning
  • 1 tsp paprika
  • 3 tbsp chopped parsley

Directions:

  1. Preheat oven to 400 degrees
  2. Heat olive oil in large (6-quart) dutch oven over medium heat.
  3. Dab thighs dry and season both sides with salt and pepper.
  4. Place thighs in pot skin side down, leaving a bit of space between. Let cook until golden brown, about 4-5 minutes. Turn and cook 3-4 minutes longer. Transfer to a plate.
  5. Add onions, carrots, and celery and saute for 5-7 minutes. Add garlic and saute for 1-2 minutes longer.
  6. Pour in chicken broth and lemon juice and bring mixture to a boil.
  7. Meanwhile, in a small bowl stir together seasonings. Season both sides of chicken.
  8. Add rice into pot once broth is boiling, give a quick stir. Remove from heat, place thighs on top of rice mixture. Cover pot with a snug fitting lid.
  9. Bake until rice tender and chicken is cooked through (165 degrees), about 35 minutes.
  10. Remove thighs from rice, add parsley and fluff rice. Serve warm and enjoy.

Notes:

  • Serve with a side of veggies; broccoli, asparagus, etc.
  • Serve with rye bread