Ingredients

• 1 tablespoon olive oil
• 4 bone-in skin-on chicken thighs
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup frozen peas
• Lemon wedges for serving

Directions

1. Preheat the oven to 375°F.
2. Heat olive oil in a large oven-safe skillet over medium-high heat.
3. Season chicken thighs with salt, pepper, and paprika. Place them skin-side down in the skillet and cook for 4-5 minutes until browned.
4. Flip the chicken thighs and cook for another 2-3 minutes. Remove them from the skillet and set aside on a plate.
5. Add diced onion and minced garlic to the skillet and cook for 2-3 minutes until tender.
6. Add dried thyme, rice, chicken broth, and frozen peas to the skillet. Stir to combine.
7. Place the chicken thighs on top of the rice mixture, skin-side up. Cover the skillet with a lid or foil and transfer it to the oven.
8. Bake for 25-30 minutes until the rice is cooked and the chicken is cooked through (165°F internal temperature).
9. Remove from the oven and let rest for 5 minutes. Serve with lemon wedges.

Note: If you don’t have an oven-safe skillet, you can transfer the rice mixture to an oven-safe baking dish and place the chicken thighs on top.

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