Golden, crisp-skinned chicken thighs rest right on top of tender rice in this one-dish bake, soaking up every bit of savory broth as it cooks. Carrots and scallion greens add color and a little sweetness, while smoked paprika, thyme, and rosemary keep the flavor deep and cozy without any fuss. Searing the thighs first locks in that crackly skin, and baking everything together means the rice comes out fully infused with chicken flavor instead of bland or dry. A touch of Dijon mustard in the broth adds a subtle tang that rounds out the whole dish. Finished with fresh parsley, it's the kind of comforting, fork-tender casserole that works great for a dairy free dinner rotation, no fancy technique required — just a skillet, a baking dish, and about an hour in the oven.
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Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels and season all over with 3/4 tsp of the salt, 1/4 tsp of the pepper, the smoked paprika, and the dried thyme.
Heat 1 tbsp of the garlic-infused oil in a large skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear undisturbed for 5 minutes, until the skin is deep golden and releases easily from the pan. Flip and sear the second side for 2 minutes, then transfer the thighs to a plate. Discard any rendered fat from the skillet.
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