A comforting baked one-dish meal where chicken and rice cook together under foil for juicy, flavorful results without peeking.

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Preheat oven to 375 °F (190 °C).
Lightly grease a 9×13‑inch baking dish.
Spread rinsed rice evenly in the bottom of the dish. Scatter diced onion and garlic over the rice.
Pour chicken broth and melted butter over rice mixture. Stir gently to distribute.
Tuck herbs, paprika, salt and pepper into broth–rice mixture; stir lightly.
Place chicken thighs, skin‑side up, on top of rice, spacing evenly.
Cover dish tightly with aluminum foil, sealing edges to trap steam—do not peek while baking.
Bake for 35 minutes covered, then remove foil and bake 10–15 more minutes until chicken skin is golden and crisp.
Let rest for 5 minutes before fluffing rice around chicken.
Garnish with fresh parsley, serve warm.

Do not uncover while cooking; steam trapped under foil ensures tender rice.
Bone‑in chicken adds flavor and moisture—thighs are most forgiving.
Feel free to swap fresh herbs (sage, rosemary) based on preference.
Leftovers refrigerate up to 3 days; reheat covered in oven or microwave with a splash of broth.