Pat chicken dry using a paper towel, season with salt and pepper and set aside.
Heat the oil in a large pot (you can use an oven safe pot), then place the chicken skin side down, cook the chicken until golden brown (about 3-4 minutes). Then flip on the other side and cook for more 3-4 minutes. Transfer the chicken to a plate and set it aside.
Now, in the same pot add, chopped carrots, onion and celery, saute for 2-3 minutes, then add the minced garlic and saute for one minute more.
Pour the chicken broth and lemon juice over the mixture and bring to a boil.
Add the rice, stir, then remove from the heat.
Pour the mixture into a baking dish (if you aren't using an oven safe pot).
Season both sides of the chicken with the Italian seasoning and paprika, then place all the chicken thighs on the top of the rice. Cover the baking dish with aluminium foil, then bake for 30-35 minutes or until the rice and chicken is cooked thoroughly.
Garnish with chopped parsley and serve.
Notes
Make sure to cover the chicken with foil as it allows to steam the rice.
Always preheat the oven at the right temperature as the food cooks evenly and faster.
Do not open the oven or peek through the foil at any stage as it’s important to not allow any heat to escape.
You may also use water instead of chicken broth, but the broth gives more flavour to this dish.
Remember to layer the chicken on top of the rice so that the rice is not exposed in the oven as it gets dry during the cooking process.
Some Variations
You may use skin-off chicken thighs, boneless chicken or any other protein and swap the cooking time accordingly.
You can add your own spices based on what you prefer. Any spice mix would go well with this recipe.
Chicken drumsticks can also be a good replacement for chicken thighs, skin on or off.
You can swap the veggies with mushrooms, bell peppers, broccoli, beans, corn or any veggies you prefer.