One Pan Baked Chicken and Rice
October 8, 2021
This is the sort of weeknight dish I return to over and over again. It's simple to prepare, tastes like a million bucks, and can be varied with different seasonings. All you need is a salad and you've got dinner sorted.
I've used bone-in chicken thighs for this dish for the best flavor. They do, however, need to be skinless, as skin-on thighs will make the finished dish too greasy. It’s easy to remove the skin yourself. If you want to use boneless, skinless thighs instead, take 8 to 10 minutes off of the cooking time. (The rice will still be done.)