- 5 (6 oz.) bone-in, skin-on chicken thighs
- 1 Tbsp olive oil
- Salt and freshly ground black pepper
- 1 cup chopped chopped red onion or yellow onion
- 1 cup chopped carrots (2 medium)
- 3/4 cup chopped celery (2 small ribs)
- 1 1/2 Tbsp minced fresh garlic (4 cloves)
- 2 1/4 cups low-sodium chicken broth
- 1 1/2 Tbsp fresh lemon juice
- 1 1/3 cups long grain white rice
- 2 tsp Italian seasoning
- 1 tsp paprika
- 3 Tbsp chopped parsley
- Preheat oven to 400 degrees.
- Heat olive oil a large oven safe pot over medium-high heat (I use a 6-quart enameled pot).
- Dab thighs dry with paper towels, season both sides with salt and pepper.
- Place in pot skin side down, leaving space around each thigh. Let cook until golden brown on bottom, about 3 – 4 minutes. Turn and continue and cook 2 – 3 minutes longer. Transfer to a plate.
- Drain of all but 1 Tbsp rendered fat in pot* then return pot to medium-high heat. Add onions, carrots, and celery, saute 3 minutes. Add garlic and saute 1 minute longer.
- Pour in chicken broth and lemon juice and bring mixture to a boil.
- Meanwhile in a small bowl stir together Italian seasoning and paprika. Season both sides of chicken with seasoning.
- Add rice into pot once broth reaches a boil, give it a quick stir. Remove from heat, place thighs on top of rice mixture. Cover pot with snug fitting oven safe lid.
- Bake in oven until rice is tender and chicken is cooked through, about 35 minutes.
- Remove thighs from rice, add parsley to rice and fluff with a fork. Serve warm… Enjoy