Chicken and Rice
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Learn more →Ingredients
4 servings
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 2 tbsp garlic-infused olive oil
- 4 scallions, green tops only, thinly sliced (white parts discarded)
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 ½ cups long-grain white rice, rinsed
- 3 cups chicken broth
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Pat the chicken thighs dry with paper towels, then season all over with the salt, pepper, and smoked paprika.
- 2
Heat the garlic-infused olive oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken thighs skin-side down and sear, undisturbed, for 5–6 minutes, until the skin is deep golden and releases easily from the pot. Flip and sear the second side for 2 minutes, then transfer the chicken to a plate.
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