Ingredients:

  • 4 bone-in, skin-on chicken thighs (approx. 1.5 lbs / 680g)
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 ½ cups long-grain white rice (uncooked)
  • 2 ¾ cups low-sodium chicken broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • ½ cup diced yellow onion
  • 3 cloves minced garlic
  • 2 tbsp unsalted butter
  • ½ cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels and season all sides with salt, pepper, and garlic powder.
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Place thighs skin-side down and sear for 5-7 minutes until the skin is mahogany-colored. Flip and sear for 2 more minutes, then remove chicken to a plate.
  3. Lower heat to medium and melt butter in the remaining chicken fat.
  4. Add onion, carrots, and celery, sautéing for 4-5 minutes until the onion is translucent.
  5. Stir in minced garlic and dry rice, stirring constantly for 2 minutes until rice edges look translucent.
  6. Pour in chicken broth and stir, scraping the bottom of the pan to release the browned bits.
  7. Nestle the seared chicken thighs on top of the rice, skin-side up.
  8. Cover the pan with a tight-fitting lid or foil and bake in a preheated oven at 375°F (190°C) for 35-40 minutes until rice is tender.
  9. Garnish with chopped fresh parsley and a drizzle of lemon juice before serving.