First Step: SEASON AND BROWN THE CHICKEN

1. Preheat the Oven: Preheat your oven to 375°F (190°C). This temperature allows the chicken to cook thoroughly while ensuring the rice gets tender without overcooking.
2. Season the Chicken: In a small bowl, combine the garlic powder, onion powder, paprika, thyme, salt, and pepper. Rub this seasoning mixture all over the chicken thighs, making sure they’re evenly coated.
3. Sear the Chicken: Heat 1 tablespoon of olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Once the oil is hot, place the chicken thighs skin-side down and sear them for 4-5 minutes until the skin is crispy and golden brown. Turn the chicken over and sear the other side for another 2-3 minutes.
4. Set the Chicken Aside: Once the chicken is browned, remove it from the skillet and set it aside. You’ll finish cooking it in the oven later.

Second Step: PREPARE THE RICE

1. Sauté the Aromatics: In the same skillet, add the diced onion and sauté over medium heat for 2-3 minutes, until softened. Add the minced garlic and sauté for another 30 seconds until fragrant.
2. Add the Rice: Stir in the uncooked rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors of the onion and garlic.
3. Add the Broth and Seasonings: Pour in the chicken broth and add the butter, turmeric, oregano, salt, and pepper. Stir everything together and bring the broth to a simmer.
4. Add Optional Vegetables: If you’re using peas, carrots, or other vegetables, add them to the skillet now. Stir to combine.

Third Step: ASSEMBLE AND BAKE

1. Add the Chicken: Place the seared chicken thighs back on top of the rice in the skillet, skin-side up. The chicken will finish cooking in the oven, and the juices will flavor the rice.
2. Cover and Bake: Cover the skillet with a lid or aluminum foil and bake in the preheated oven for 40-45 minutes. The chicken should be cooked through, and the rice should be tender and fully absorbed the broth. To check if the chicken is done, insert a meat thermometer into the thickest part of the thigh— it should read 165°F (74°C).
3. Crisp the Chicken Skin: If the chicken skin isn’t as crispy as you like after the rice is done, remove the foil and bake for an additional 5-10 minutes to crisp the skin.

Final Step: GARNISH AND SERVE

1. Rest the Dish: Once the chicken and rice are done, remove the skillet from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute and the rice to set.
2. Garnish: If desired, sprinkle chopped parsley over the chicken and rice for a fresh pop of color. Serve with lemon wedges for a burst of brightness.
3. Serve: Dish out the rice and chicken onto plates. Serve with your favorite side salad or steamed vegetables for a well-rounded meal.