I love a one-pan meal because let’s face it — less dishes to clean afterward. Plus, the rice takes on the delicious and layered flavors of the chicken thighs. This chicken and rice recipe is both easy and scrumptious so here goes…
4 tablespoons olive oil, divided in two
4 bone-in, skin-on chicken thighs
1.5 tablespoons herbs de Provence
1 cup of white rice
2 cups water
salt & pepper
In a bowl, season chicken thighs with olive oil, herbs de Provence, salt and pepper. In a skillet, cook each chicken thigh for 5 minutes on each side until golden brown. Remove chicken from pan. Add in rice and water along with a tablespoon of butter. Season with salt and stir to combine. Add the chicken thighs on top, cover tightly with foil and bake 350 degrees for 30 minutes. Then remove foil and cook for another 5 to 10 minutes until chicken is fully cooked. Enjoy!