Steps
- Preheat the oven to 350°F / 180°C. Put 1 chopped yellow onion, 2 large minced garlic cloves, and 2 tablespoons of butter in a 10 × 14in / 25 × 35cm baking dish.
- Bake for 15 minutes, checking after 12 minutes and stirring if the edges brown too quickly.
- Mix 1 teaspoon of paprika, 1 teaspoon of dried thyme, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¾ teaspoon of salt with black pepper.
- Rub the seasoning over 5 skinless bone-in chicken thighs. Stir 1½ cups of uncooked long-grain white rice into the baked onion mixture and place the chicken on top.
- Pour 1½ cups of hot chicken broth and 1¼ cups of hot water around the chicken. Cover tightly with foil and bake for 30 minutes.
- Uncover and bake for 20 minutes, until the liquid is absorbed and the chicken reaches 165°F / 74°C.
- Rest for 5 minutes. Lift out the chicken, fluff the rice, and return the chicken to the dish.