Ingredients
5
5 servings
- •5 bone-in, skin-on chicken thighs
- •½ teaspoon salt, plus more to taste
- •¼ teaspoon pepper, plus more to taste
- •1 teaspoon garlic powder, divided
- •½ teaspoon paprika
- •½ teaspoon dried basil
- •½ teaspoon dried oregano
- •2 zucchinis, grated
- •1 cup rice
- •1 ½ cups chicken broth
Instructions
- Preheat the oven to 400˚F (200˚C).
- Season the chicken thighs in a bowl with the salt, pepper, ½ teaspoon garlic powder, the paprika, dried basil, and dried oregano. Mix until thoroughly coated with the seasoning.
- Heat the olive oil in a ovenproof pot over high heat. Place the chicken thighs, skin-side down, in the hot oil. Cook for 3-4 minutes, or until the thighs develop brown crispy skin, then flip over. Cook for another 2-3 minutes to brown the other side, then remove from the pot.
- Grate the zucchinis on the large holes of a box grater.
- Add the grated zucchini to the pot used to cook the chicken, along with rice, remaining ½ teaspoon of garlic powder, salt and pepper to taste, and the chicken broth. Bring to a boil.
- Lay the chicken on top of the rice mixture and cover the pot. Transfer to the oven and bake for 30 minutes, or until the internal temperature of the chicken reaches 165˚F (75˚C).
- Remove the lid and broil for 1-2 minutes to crisp the chicken skin even more, if desired.
- Serve the chicken atop the rice.
- Enjoy!
Nutritional Facts
Per 5 servings
- Calories: 217
- Carbohydrate: 4g
- Fat: 7g
- Fiber: 1g
- Protein: 33g
- Sugar: 2g
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