Garlic Butter Chicken Thighs and Rice Recipe

6 skinless, bone-in chicken thighs
1 teaspoon paprika
1 teaspoon dried thyme, or any other dried herbs of your choice
1/2 teaspoon garlic powder
salt and fresh ground pepper, to taste
4 tablespoons butter
1 yellow onion, diced
4 large cloves garlic, minced
1-1/2 cups long grain white rice
1-1/2 cups low-sodium, fat free chicken broth
1-1/2 cups hot water
1/2 teaspoon dried Italian Seasoning
1/2 teaspoon dried oregano
chopped fresh parsley, for garnish

Directions

1. Preheat oven to 350F.
2. Season chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.
3. Add butter to a large oven-safe skillet and melt over medium heat.
4. Stir in diced onions and garlic; cook over medium heat for 3 to 4 minutes, or until garlic is lightly browned, stirring VERY frequently. DO NOT burn the garlic.
5. Stir in rice; stir constantly for 30 seconds.
6. Place prepared chicken pieces over rice, and add the chicken broth and water.
7. Season with Italian Seasoning and oregano, and bring to a boil. (You can also add more salt and pepper at this point, if desired.)
8. Cover skillet with a lid or aluminum foil and transfer to preheated oven; bake for 30 minutes.
9. Remove lid or foil and continue to bake for 15 to 20 minutes, or until liquid is absorbed.
10. Remove from oven and let stand 5 minutes.
11. Remove chicken from the pan and fluff up the rice with a fork.
12. Garnish with parsley and serve.