Smart Recipe Kitchen

2026-03-01

Serves: 4 | Total time: ~50 minutes | Why it works: Thighs stay juicy at higher temp, paprika + garlic build flavor, and herb rice soaks up pan juices.

Ingredients

• 8 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 1/4 tsp kosher salt, 1/2 tsp black pepper
• 1 lb broccoli florets
• 1 tbsp lemon juice
• 1 cup long-grain rice, rinsed
• 1 3/4 cups low-sodium chicken broth
• 1 bay leaf
• 2 tbsp chopped parsley

Method

1) Heat oven to 425°F. Pat chicken dry. Mix paprika, garlic powder, onion powder, salt, pepper with olive oil; rub over thighs.

2) Place chicken skin-side up on a lined sheet pan. Roast 20 minutes.

3) Toss broccoli with a drizzle of oil and a pinch of salt. Add to the pan. Roast 15–20 minutes more until chicken hits 175°F and broccoli browns.

4) Meanwhile, cook rice: combine rice, broth, bay leaf, pinch of salt in a pot; bring to boil, cover, simmer 15 minutes. Rest 5 minutes, fluff with parsley and lemon juice.

5) Rest chicken 5 minutes. Serve over herb rice with roasted broccoli.

Tips

• Broil 2 minutes for extra-crisp skin.
• Save pan juices to spoon over rice.