One Pan, Oven Baked Chicken and Rice

One Pan, Oven Baked Chicken and Rice made completely in the oven in one pan makes for an easy, family weeknight dinner prep. Absolutely deeeelicious! 3tbsp salted butter 1tbsp olive oil 1/2 shallot, diced 1/2 white or yellow onion, diced 4 garlic cloves, minced 1.5 cups basmati, jasmin, or long-grain white rice 3.5 cups chicken broth (must be hot - I microwave) 4-6 chicken thighs, bone-in (skin removed) 1/2tbsp garlic powder 1/2tbsp onion powder 1/2tbsp chicken bouillon powder 1/2tbsp Italian seasoning 1/2tbsp paprika 1tsp salt, more to taste 1. Preheat oven to 350. In an oven safe baking dish, place butter, onions, shallot, garlic and olive oil. Bake for 15 minutes. 2. While baking, combine garlic powder, onion powder, chicken bouillon powder, Italian seasoning, paprika, and salt. Rub both sides of the chicken thighs (skin removed) with seasoning. 3. Remove baking dish from oven and add rice to mixture. Combine. Place seasoned chicken on top of rice. Pour hot broth over rice and chicken. 4. Cover with foil and cook for 30 minutes. After 30 minutes, uncover and drizzle olive oil on each chicken thigh. Return to oven to bake for an additional 25-30 minutes, uncovered. 5. Let stand for 5 minutes before fluffing rice. Taste for salt, if needed. Enjoy!

Unbalanced

% Daily Values based on a 2,000 calorie diet