Garlic Butter Baked Chicken and Rice

Season the Chicken:
In a small bowl, combine salt, black pepper, paprika, garlic powder, and oregano. Rub the seasoning mixture evenly over the chicken thighs.

Sear the Chicken:
Heat olive oil in a large pan over medium-high heat. Place the chicken thighs skin-side down and sear for 3-4 minutes, or until golden brown. Flip the chicken and cook for an additional 2 minutes. Remove from the pan and set aside.

Prepare the Rice:
In the same pan, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 3 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.

Cook the Rice:
Stir in the rinsed rice, salt, black pepper, and turmeric. Cook for 1-2 minutes, stirring constantly to coat the rice with butter and spices.

Simmer with Broth:
Pour in the chicken broth and bring the mixture to a light simmer.

Transfer to Baking Dish:
Transfer the rice mixture into a greased baking dish. Place the seared chicken thighs on top, skin-side up.

Bake the Dish:
Cover the dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and continue baking for an additional 15 minutes, or until the chicken skin is crispy and the rice is fully cooked.

Rest and Serve:
Let the dish rest for 5 minutes before serving. Garnish with freshly chopped parsley for a burst of color and flavor.

Serving and Storage Tips: