1. Marinate the Chicken:
- In a bowl, mix olive oil, lemon juice, minced garlic, paprika, oregano, salt, and pepper. Rub this marinade over the chicken thighs, coating them well. Set aside to marinate while you prepare the other ingredients, or refrigerate for at least 30 minutes for enhanced flavor.
2. Prepare the Rice and Vegetables:
- Preheat your oven to 375°F (190°C).
- In a large ovenproof skillet or baking dish, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic, and sauté for 2-3 minutes until softened.
- Add the diced bell pepper, zucchini, carrots, and peas (if using) to the skillet, and cook for another 5 minutes, stirring occasionally.
3. Toast the Rice:
- Add the rice to the skillet with the vegetables. Stir in the paprika, cumin, salt, and pepper. Cook for 1-2 minutes, allowing the rice to absorb some of the flavors and get lightly toasted.
4. Add the Broth:
- Pour in the chicken broth (or water), and stir to combine. Bring the mixture to a simmer. Once it starts to bubble, turn off the heat.
5. Add Chicken and Bake:
- Place the marinated chicken thighs on top of the rice and vegetable mixture. If using bone-in, skin-on thighs, you can nestle them in with the skin side up for a crispy finish.
- Cover the skillet or baking dish tightly with aluminum foil or a lid.
6. Bake the Dish:
- Transfer the skillet or baking dish to the preheated oven and bake for 30 minutes.
- After 30 minutes, remove the foil and bake uncovered for an additional 10-15 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 75°C) and the rice has absorbed all the liquid.
- If you prefer crispier chicken, you can broil it for an additional 3-5 minutes until the skin is golden and crispy.
7. Garnish and Serve:
- Remove the baked chicken and rice from the oven. Let it rest for a few minutes before serving. Garnish with fresh parsley for a burst of flavor and color.
Tips:
- Customize the Vegetables: You can use any vegetables you like or have on hand, such as mushrooms, broccoli, or green beans.
- Rice Varieties: Basmati or jasmine rice work best for this dish, but you can also use brown rice. If using brown rice, increase the cooking time by 10-15 minutes and adjust the liquid accordingly.
- Spice Variations: Feel free to experiment with spices. A pinch of cayenne pepper or smoked paprika can add a little heat and extra depth of flavor.
Conclusion
This Baked Rice with Chicken and Vegetables is a versatile, hearty dish perfect for family dinners or meal prepping. The chicken stays tender and juicy, while the rice absorbs all the savory flavors from the broth and vegetables. Plus, everything bakes together in one pan for an easy cleanup! Enjoy this nutritious, well-rounded meal any night of the week.