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Easy One-Pan Chicken and Rice with Roasted Vegetables

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A simple, forgiving one-pan meal featuring crispy-skinned chicken thighs, tender rice, and roasted vegetables. Perfect for busy weeknights with minimal cleanup and maximum flavor.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs
  • 1 ½ cups long-grain white rice (basmati or jasmine)
  • 3 cups low-sodium chicken broth
  • 3 cups mixed vegetables (bell peppers, zucchini, carrots, red onion), chopped
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Pat chicken thighs dry and season generously with salt, pepper, and half the paprika.
  2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden brown, then flip and cook 3 minutes. Transfer to a plate.
  3. Reduce heat to medium. Add remaining 1 tablespoon olive oil and chopped vegetables. Season with salt, pepper, and dried thyme. Cook 4-5 minutes until softened.
  4. Add minced garlic and cook 30 seconds until fragrant. Stir in rice, onion powder, and remaining paprika. Toast rice for 1 minute, stirring constantly.
  5. Pour in chicken broth, scrape up browned bits, and bring to a simmer.
  6. Nestle chicken thighs back into the pan on top of the rice and vegetables, skin-side up. Cover tightly with foil or a lid.
  7. Bake covered for 35 minutes. Do not open the oven or lift the lid during this time.
  8. Remove foil and bake uncovered for 10-15 minutes until chicken skin is crispy and rice is tender. Chicken should reach 165°F (74°C) internally.
  9. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

Do not lift the lid during baking to ensure rice cooks properly. For best results, use bone-in, skin-on chicken thighs and long-grain white rice. Let the dish rest 5 minutes before serving.

Nutrition

Keywords: one-pan chicken and rice, roasted vegetables, easy weeknight dinner, chicken thighs, one skillet meal

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