Lemon Herb Chicken with Spiced Rice

Ingredients:

**For the Chicken:**
– 6 bone-in, skin-on chicken thighs
– 2 tablespoons olive oil
– 2 teaspoons paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 1 lemon, sliced into thin wedges

**For the Spiced Rice:**
– 1 1/2 cups long-grain rice (such as basmati or jasmine)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– 2 1/2 cups chicken broth
– Salt and pepper, to taste
– Fresh parsley, chopped (for garnish)

Instructions:

1. **Preheat the Oven:**
– Preheat your oven to 375°F (190°C).

2. **Prepare the Chicken:**
– In a small bowl, mix together the paprika, garlic powder, onion powder, dried thyme, dried oregano, salt, and pepper.
– Pat the chicken thighs dry with a paper towel and rub them with olive oil. Then, coat the chicken with the spice mixture, ensuring an even coverage.

3. **Sear the Chicken:**
– Heat a large, oven-safe skillet over medium-high heat. Place the chicken thighs skin-side down and sear for 4-5 minutes, until the skin is crispy and golden brown. Flip the chicken and sear the other side for 3-4 minutes.
– Remove the chicken from the skillet and set aside.

4. **Prepare the Spiced Rice:**
– In the same skillet, add the chopped onion and sauté until softened, about 3-4 minutes.
– Add the minced garlic, cumin, coriander, and turmeric. Sauté for another 1-2 minutes until fragrant.
– Stir in the rice and cook for an additional 1-2 minutes, coating the rice with the spices.

5. **Cook the Rice:**
– Pour in the chicken broth and season with salt and pepper. Bring the mixture to a boil.
– Nestle the seared chicken thighs on top of the rice, skin-side up. Arrange the lemon wedges around the chicken.

6. **Bake the Dish:**
– Cover the skillet with a lid or foil and transfer it to the preheated oven.
– Bake for 25-30 minutes, or until the rice is cooked through and the chicken reaches an internal temperature of 165°F (75°C).
– Remove the lid or foil and bake for an additional 5-10 minutes to allow the chicken skin to crisp up further.

7. **Serve:**
– Remove the skillet from the oven and let it rest for a few minutes.
– Garnish with freshly chopped parsley before serving.

This dish is rich in flavor, with juicy, well-seasoned chicken and fragrant spiced rice. Enjoy!