Description
A flavorful one-pan meal featuring juicy, spicy chicken thighs paired with colorful roasted vegetables and fluffy rice, all baked together for an easy, satisfying dinner.
Ingredients
Scale
For the Crust:
- 4 bone-in, skin-on chicken thighs
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, chopped
- 1 red onion, sliced
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp cayenne pepper (adjust for heat)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). In a large bowl, toss chicken thighs with 2 tbsp olive oil, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and black pepper until evenly coated.
- In a separate bowl, combine sliced bell peppers, zucchini, and red onion with remaining 1 tbsp olive oil, salt, and pepper. Spread rice evenly in a large baking dish and pour chicken broth over it.
- Arrange seasoned chicken thighs on top of the rice, then scatter the vegetable mixture around the chicken. Cover the dish tightly with foil.
- Bake covered for 25 minutes, then remove foil and bake uncovered for another 15-20 minutes until chicken is cooked through and rice is tender. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.