Place the chicken thighs on top of the rice mixture skin side up. This will prevent the skin from getting soggy and help it ...

Preheat oven to 350°F (180°C ... Step 2: Melt butter in a small bowl. Place chicken thighs skin side up (if skin on) in rice mixture and brush with melted butter. Sprinkle with thyme and ...

Kat Thompson is the associate editor of Eater at Home, covering home cooking and baking, cookbooks, and kitchen gadgets. Her ...

When it comes to no-fuss dinners that never disappoint, these Baked Chicken Thighs are at the top of my list. They’re golden, ...

Stir in the dill and season well. Sit the chicken thighs on top of the rice, cover with a lid and transfer the pan to the oven for 20–25 minutes, or until the chicken is cooked through and the ...

Place a rack in the top of the oven ... Both sides of the chicken should be nicely browned and crispy. Gently spoon the onions from under the chicken, distributing them around and on top of the ...

Position a rack in the top third of the oven and preheat ... Use regular cooked rice or other whole grain. For Dijon mustard, use any other mustard. For chicken thighs, use rotisserie chicken ...

Roast until fat starts rendering and thighs partially cook, 15 minutes. Meanwhile, in a medium pot over high heat, bring water to a boil. Add rice ... chicken and return baking sheet to oven.

Free up your oven and make the case for crispy ... dish is an entire meal in a single recipe. With crispy chicken thighs, rich coconut rice, and a punchy tomato salad, it’s a dinnertime no ...

Preheat the oven to 425 degrees. Pat chicken thighs dry with a paper towel and season all over with 2 teaspoons salt and several grinds pepper. Heat oil in a large 12-inch skillet over medium high.

Preheat the oven to 230°C (450°F ... Layer the cooked rice over the sweet potatoes. Place the chicken thighs on top, skin-side up, and pour the remaining marinade over everything.

Place the chicken thighs in a large mixing bowl ... Place the pan in the oven and cook for 35–40 minutes, until the rice is tender and the chicken is browned, crisp-skinned and cooked through.