One-Pan Golden Herb Chicken& Rice

Preheat the oven to 375°F.

In a large bowl, combine the olive oil, minced garlic, 1 tbsp paprika, 1 tsp paprika, dried oregano, dried thyme, garlic powder, onion powder, salt, and black pepper. Toss the chicken thighs in the mixture until evenly coated, then let them marinate for 20 minutes.

While the chicken marinates, prepare the rice base: In a 9×13‑inch baking dish, stir together the rinsed jasmine rice, 1 tbsp olive oil, finely diced onion, garlic powder, onion powder, 1 tbsp paprika, salt, pepper, and the hot chicken broth.

Arrange the marinated chicken thighs on top of the rice mixture. Cover the dish tightly with foil.

Bake covered for 45 minutes, then remove the foil and continue baking for an additional 15 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F.

Remove from the oven, squeeze the lemon juice over the chicken and rice, let the dish rest for 5–10 minutes, fluff the rice with a fork, garnish with chopped fresh parsley, and serve.