Baked Chicken and Rice

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  1 tbsp Unsalted Butter
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  2 cup Yellow Onion
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  3 Garlic(9g)
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  1.5 cup Brown Rice
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  3 cup Low Sodium Chicken Broth
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  2 tsp 2 teaspoons kosher salt (divided)
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  2 lbs Chicken Thigh, Bone-In, Skin-On

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tsp Paprika, Ground
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  1 tsp Oregano, Dried
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  0.5 tsp Garlic powder
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  10 oz Peas And Carrots, Frozen, Mixed
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  Parsley, Fresh

Instructions

1. 1Melt the butter in a large cast-iron skillet or Dutch oven with a lid over medium heat for 1–2 minutes until foaming. Add the onion and cook, stirring often, for 5 minutes until softened.
2. 2Add the rice and garlic to the skillet, then sprinkle with salt. Toast over medium heat for 5 minutes, stirring occasionally, until the rice grains are fragrant and translucent.
3. 3Pour in the chicken broth and increase heat to medium-high. Bring to a boil, then remove from heat—do not stir after this point.
4. 4In a small bowl, combine the paprika, oregano, garlic powder, and salt. Pat the chicken dry with paper towels, then rub the seasoning mixture evenly over all sides of each piece.
5. 5Arrange the seasoned chicken pieces skin-side up on top of the rice (overlapping is fine). Cover the skillet tightly with the lid, then place over medium heat and cook for 60 minutes until the chicken skin is golden brown and the internal temperature reaches 165°F when measured in the thickest part of the thigh.
6. 6Remove the lid and continue cooking over medium heat for 10–15 minutes until the rice is tender and any remaining liquid is absorbed.
7. 7Scatter the frozen peas and carrots over the chicken and rice, cover with the lid, and remove from heat. Let rest for 5–10 minutes until the vegetables are heated through.
8. 8Stir the peas and carrots throughout the rice, sprinkle with fresh parsley, and divide evenly into 6 airtight containers while hot. Refrigerate for up to 4 days.