This easy chicken casserole combines ... The result is flavorful rice and tender chicken that your whole family will enjoy.

Place 5 bone-in, skin-on chicken thighs in a bowl. (Skinless works too—I keep the skin on while cooking for max juiciness, ...

It features tender chicken thighs that are baked on a bed of creamy rice so all ... placing them in the casserole dish, you’ll get the added bonus of crispy chicken skin.

Take an ovenproof frying pan or flameproof casserole that’s wide enough to comfortably fit the chicken and drizzle in two tablespoons of olive oil. Add the chicken thighs, skin-side down ...

Take out one of the chicken thighs ... off the bone. If desired, cut into bite-sized pieces and return to the pan. Drain the rice and place into bowls. To serve, generously ladle casserole onto ...

I usually serve these chicken thighs with a leftover grain — rice, farro ... 4 chicken thighs, bone-in and skin on Salt Season both sides of the chicken with salt and pepper.

We use chicken legs here, but any bone-in cut (like chicken thighs ... the rice in the pan drippings. Add the vinegar and chicken broth, then return the seared chicken to the pot (skin side ...

then add artichoke hearts and place bone-in chicken thighs on top. The rice soaks up all the delicious flavors as the chicken roasts. A quick turn under the broiler turns the skin a tantalizing ...

Add the chicken thighs skin-side down and ... cabbage or green beans. This casserole can be made with boneless, skinless chicken thighs if preferred, but the bone-in thighs add extra flavour.