Add the Broth: Pour the chicken broth into the skillet, making sure the rice is evenly distributed. Season with thyme, oregano, and any other spices you’re using. Bring the mixture to a simmer.
Arrange the Chicken: Place the browned chicken pieces on top of the rice mixture, skin-side up. Cover the skillet with a lid or foil.
Bake the Dish: Transfer the skillet to the preheated oven and bake for 35-45 minutes, or until the rice is tender and the chicken is cooked through. If you prefer a crispier skin, remove the lid or foil during the last 10 minutes of baking.
Garnish and Serve: Remove the skillet from the oven and let it rest for a few minutes. Garnish with chopped parsley or cilantro before serving.
Tips for Perfecting Your Baked Chicken and Rice
Use Bone-In Chicken: Bone-in, skin-on chicken adds flavor and moisture to the dish. The bones help to keep the chicken juicy during baking, while the skin adds richness to the rice.
Even Cooking: To ensure the rice cooks evenly, make sure it’s fully submerged in the broth before placing the chicken on top.
Adjust the Seasonings: Feel free to adjust the herbs and spices to suit your taste. You can add a pinch of cayenne pepper for a bit of heat or swap the thyme for rosemary for a different flavor profile.
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