OVEN BAKED CHICKEN & RICE – This dish couldn’t be much easier or more delicious! Chicken that is juicy, tender, and tasty, baked with fluffy butter rice. This is a popular one-pot full dinner for families all around the world. What’s even better? It’s baked entirely in the oven (no cooktop! ), with very little prep and cleanup. It’s ideal for lazy days!
— 3 cups white rice
— 1 white onion dicead
— 6 tsps salted butter melted
— four to six complete bird thighs
— 2 tsps all-cause flour
— five cups bird broth
— 1 cup heavy cream
— 1 teaspoon salt
— 1/2 teaspoon garlic powder
— 1/2 teaspoon black pepper
— 2 teaspoons Italian seasoning
— 1/2 teaspoon paprika (optional)
Preheat oven to 350 degrees. Lightly grease a 9×13 pan.
Stir the rice, onion, three tablespoons melted butter, and flour collectively at once inside the 9×13 pan till flour has no extra seen white specks. Spread rice aggregate out lightly on the lowest of the pan.
Pour in bird broth, heavy cream, salt, and pepper and stir to combine.
Place bird thighs on pinnacle of rice aggregate. Brush closing melted butter on pinnacle and sprinkle bird with Italian seasoning, garlic powder, and paprika (optional).
Cover with aluminum foil and bake in preheated oven for 1 hour.
Remove foil and bake another half-hour in till rice and bird are cooked, and the bird pores and skin crisps up.
For crispier skin, place beneath the broiler for 2-3 minutes before serving.