One Pan Chicken and Rice

1. Rinse rice until water runs clear then set aside. Preheat oven to 400°F

2. Season chicken thighs well with 2 tablespoons oil, thyme, oregano, onion powder, salt and pepper.

3. Heat a large oven-safe pan over medium heat then add 1tablespoon oil and place chicken skin-side-down in pan. Cook for 4-8minutes until golden then flip and cook 4-6 more minutes until golden on other side. Remove chicken from pan and place on a plate to finish cooking it later.

4. Add another 1 tablespoon oil to pan then add onion and cook about 5 minutes until softened.

5. Add rice to onion and sauté another 2-4 minutes to toast rice.

6. Add broth and butter then taste the broth and add more salt if needed. Turn up heat to bring to a low simmer.

7. Return the chicken, skin side up, to the pan on top of rice. Cover and bake 15-20 minutes until the liquid has been cooked into the rice and it’s tender and chicken is cooked to 160-165°F.

8. Remove lid and broil, watching closely, until chicken skin is crispy.

9.To serve, fluff rice with a fork and serve topped with chicken and fresh parsley or lemon.