There’s a lot in here, but it assembles quickly. And it’s lovely to have a main dish and side prepared all together. As always, adjust the seasoning to your taste. You can even eliminate cutting up the onion and garlic, and place the contents of an envelope of onion soup mix in the bottom of the baking dish. (If you should do that, use much less salt than the recipe calls for, since the soup mix is very salty.) Adapted from a 12 Tomatoes recipe.

Ingredients

4-6 bone-in chicken thighs, skin removed

1 yellow onion, chopped

3 cloves garlic, minced

2 Tablespoons butter

1 1/2 cups long-grain white rice, uncooked

2 cups chicken broth, heated

3/4 cup hot water

1 teaspoon paprika

1 teaspoon dried thyme

1/2 teaspoon dried powdered rosemary

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon black pepper

Olive oil cooking spray

 Instructions

Preheat oven to 350°F.

Arrange onion and garlic (or soup mix) in the bottom of a 9x13-inch baking dish. Place butter in the center. Bake 12 minutes (less with soup mix -- just until butter is melted).

Meanwhile, mix together the paprika, thyme, rosemary, garlic powder, onion powder, and salt and pepper in a small bowl and rub into the chicken. Set aside.

Add rice to baking dish and stir to combine. Arrange chicken on top, then pour hot broth and water around the chicken.

Cover dish tightly with foil and bake for 30 minutes. Remove foil and spray chicken with olive oil cooking spray. Continue baking until chicken is cooked through and liquid has absorbed into rice, about 20 minutes.

Let rest for 5 minutes, then fluff rice with a fork and serve.