Golden, crisp-skinned chicken thighs rest on top of a bed of long-grain rice that soaks up every bit of savory broth as it bakes, turning tender and rich underneath. Smoked paprika, thyme, and rosemary give the chicken a deep, well-seasoned crust from the sear, while a swirl of Dijon in the broth keeps the whole dish bright and savory rather than flat. Carrots and scallion greens add color and a little sweetness, so every scoop pulls up a mix of tender rice, vegetables, and juicy meat. It all comes together in a single baking dish, which makes cleanup easy and the payoff — that crackly skin over saucy rice — well worth the wait. This one is a comforting, low-fuss dinner that fits neatly into a gluten free routine without sacrificing any of the cozy, home-style flavor.
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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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