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One Pan Baked Chicken & Garlic Butter Rice

Course Main Course

Ingredients

Chicken Ingredients

  • 2 tbsp. olive oil
  • 1 tsp. paprika
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 1 tsp. dried oregano or thyme
  • 6 bone-in chicken thighs skin removed

Rice Ingredients

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp butter, melted
  • 1 1/2 cups low-sodium chicken broth, boiling hot
  • 1 1/4 cups water, boiling hot
  • 1 1/2 cups Cajun Country Long Grain Rice, uncooked
  • 1 tsp salt
  • 1/4 tsp black pepper
  • avocado oil spray, for baking
  • cilantro, parsley, or scallions, for garnish

Instructions

  • Preheat oven to 350°F.
  • In a large mixing bowl, combine chicken ingredients and marinate while the oven preheats (or up to 30 minutes).
  • Combine onion, garlic, olive oil, melted butter, boiling hot broth & water, rice, salt & pepper in a baking dish.
  • Place chicken over rice, cover with foil and bake for 40 minutes.
  • Carefully remove from oven and uncover. Spray chicken with avocado oil and bake uncovered for another 20-30 minutes, or until rice is tender. Broil for about 5 minutes for golden brown chicken.
  • Rest for 10 minutes before fluffing rice. Garnish with your favorite fresh herbs and serve!

Notes

• Look for bone-in chicken thighs and remove the skins. Bone-in will result in more
flavorful chicken, while removing the chicken skins will keep the rice from becoming
too greasy.
• For best results, both the broth and water need to be boiling hot before being added
to the dish. They can be heated together in a pot on the stove or in the microwave.
• Use a baking dish that is around 8x12 to 9x15.
• Serve with your favorite side salad or veggies!